Hogao (Colombian Creole Sauce)

by Erica Dinho on April 21, 2009

This post is also available in Spanish

Hogao (colombian tomato-onion sauce)

Hogao is one of the most traditional Colombian seasoning sauces. We use Hogao as a base for many typical Colombian dishes or just as a dipping sauce for Pátacones, Platanitos and Yuca frita or just as a topping for arepas. I keep it refrigerated for up to 1 week. In Colombia you will find different versions of this sauce. I prepare this hogao the way my grandmother taught me as indicated in this recipe.

Arepa Colombiana con Hogao



  • 3 tablespoons vegetable oil
  • 1 cup chopped scallions
  • 2 cups fresh chopped tomatoes
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Hogao Colombiano


  1. Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
  2. Reduce the heat to low, add the salt and , cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.
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{ 26 comments… read them below or add one }

1 ~Carole April 21, 2009 at 11:42 AM

I can't wait to make this! It looks & sounds fabulous.

I really appreciate all the Columbian recipes you share on this blog.


2 Soma April 21, 2009 at 2:53 PM

Thanks for visiting me.. & am i glad to be in your blog!! u have a great place here with some traditional recipes. I have subscribed to your post feed.

This sauce is very very similar to the basic curry sauce we make in India, same spices & done in the same was!! what a wonderful color!


3 5 Star Foodie April 21, 2009 at 10:28 PM

This tomato sauce sounds delicious with onions and cumin!


4 Baking is my Zen February 3, 2010 at 2:06 PM

Looks great. Will be making soon.


5 Anonymous June 1, 2010 at 9:56 PM

I love hogao…it is my favorite Colombian sauce. I made it and serve it over arepa and patacones.


6 herbieK July 12, 2010 at 5:15 PM

this turned out delicous and perfect, my Colombian husband thanks you! I have made several of your site’s recipes and all have turned out delicious, thank you for this great resource


7 Viviana September 21, 2010 at 1:34 PM

I have found all my favorite foods on your site! I can’t thank you enough for posting these recipes. They are so easy to follow and I love the fact that you post pictures! That way I know what it is supposed to look like and I can pick up some garnishing tips as well. THANK YOU!


8 Ivan October 18, 2010 at 6:41 PM

I beg my mom to write down her Colombian recipes, but with no luck so far. I am glad I found your site!!


9 Linda Milligan Collazos December 9, 2010 at 3:47 PM

I am so glad to have found this blog! I have been married to a Colombian for 44 years. I am going to make your hogao and then bistec a la criolla~


10 Shelia Addair December 9, 2010 at 4:09 PM

My Columbian friends make a …I’m going to call it a dip or sauce…it’s green and served with yuca, rice and everything. Do you have any knowledge of this dish?


11 Erica December 9, 2010 at 4:11 PM

Sheila- maybe aji or chimichurri.


12 W. March 7, 2011 at 6:06 PM

Does this recipe work with canned tomatoes as well?


13 Respondon May 3, 2011 at 7:48 PM

It really works :) I couldn’t even remember what hogao was supposed to taste like, but after one taste it came back to me. I’m making sobrebarriga (what, no recipe here???) two days from now and we’ll see how this stuff works for real! If the sobrebarriga works, that is.


14 Respondon May 5, 2011 at 9:48 PM

I made sobrebarriga to go with it, following Doris Lopez on youtube:

It came out pretty nicely considering I didn’t use fresh spices and did use brisket rather than flank steak. Flank steak is way too expensive to be simmered for three hours (what you need to do if you don’t have a pressure cooker). Pero seria poca cosa sin hogao!


15 RalphC. August 1, 2011 at 4:15 PM

I live in El Quindio Colombia it was time I made this side dish, I did ad bits of fresh carrots 1/2 cup 1/2 green pepper, I enjoy more using yellow midden onion chopped, 5 midden garlic heads chopped, the rest normal, well almost I did spice it up with hot red pepper powder, man this side came out better then others I’ve tasted here in almost 5 years, ENJOY!


16 Sandra Diaz August 9, 2011 at 1:04 PM

can you make big batches and freeze? I have a garden and would love to make some using ur garden ingredients to can or freeze to use in the winter. Thank you so much for this great resource. My family is from Colombia but I am vegan but having these recipes will help me adapt (some) of these dishes for myself to honor my heritage!


17 PATRICIA August 31, 2011 at 11:58 PM

looking for a arepas filling recipe.it had capers garlic parsley . dont no what was in it iif anyone has a filling for arepas without meat or cheese. it was so so good.
it was served as an appetizer.


18 Anonymous August 29, 2012 at 11:14 PM

I love colombian Mantecadas but I can’t find the recipe in the web site. Could you post the recipe? ;)


19 ALFREDO November 7, 2012 at 8:09 AM

Green sauce? In Venezuela we call it guasacaca. In PR, we make sofrito, which includes garlic, onions, bell peppers, cilantro, culantro, parsley, is the base of practically everything we eat, from soups to stews, and is also used as a marinade or adobo. I am doing the pork risotto today, while braving our latest storm (yes, I live in NYC . . . ).


20 Jasmine February 17, 2013 at 5:26 PM

I really would like to thank you for the recipes. My mother in law is the Colombian cook but she never gives me measurements and since I am not Colombian a lot of these recipes are foreign to me. I’m so glad your site is here to guide me. I enjoy cooking for my husband and especially enjoy when he tells me that the food tastes better than what his own mother makes. You are an excellent chef and my husband thanks you and your family for sharing the recipes of his childhood.


21 Jodie November 11, 2013 at 4:12 PM

This looks wonderful, but am wondering why there is no corn listed in the ingredients when the picture clearly shows corn in the dish. Also, unless the tomatoes are of different colors there is something else in the dish not listed in the ingredients that is not red. Please explain, tysm


22 Carla June 15, 2014 at 10:47 PM

Jodie, this is a great recipe and it’s very simple. There’s no corn listed because the recipe doesn’t call for it. The “corn” you see on the images are the seeds from the tomatoes. Hope this helps you! Best.


23 Liliana July 2, 2014 at 11:24 PM

Just found your blog. Made this sauce for the patacones and I absolutely love the flavor the cumin adds to it. Muy rico!


24 Teresa October 12, 2014 at 11:05 AM

My family is from Spain but I am married to an American Colombian who loves his food from home. Your blog has helped me cook the foods he loves and our children love as well…You are a life saver


25 Patty October 21, 2014 at 6:30 PM

instead of cumin can you use triguisar…i think this was what my used!
thank you


26 Erica Dinho October 21, 2014 at 8:21 PM



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