Hogao is a traditional Colombian creole sauce made with tomatoes, onions, scallions and spices. It's the base of many popular Colombian dishes.
What is Colombian Hogao?
It 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.
Ingredients
This Colombian Hogao recipe is made with tomatoes, garlic, onions or scallions, oil, cumin, salt and pepper.
In Colombia you will find different versions of this sauce depending on the region and the cook. I prepare my hogao the way my grandmother taught me as indicated in the recipe card below.
How to Make Hogao
- Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
- 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.
How to Store this Sauce
I keep it refrigerated up to 1 week in a sealed container. Reheat it on the stove or microwave.
You can also freeze the hogao for up to 3 months. Make sure you put it in a freezer bag or container that seals well. Defrost and reheat it.
More Colombian Sauces
Avocado Sauce (Salsa de Aguacate)
Hogao Recipe (Colombian Creole Sauce)
Ingredients
- 3 tablespoons vegetable oil
- 1 cup chopped scallions
- 1 clove garlic minced
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 cups diced tomato
Instructions
- Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
- 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.
Susan G.
Where were you before computers. I looked for Columbian recipes w/o success. boo hoo. And now, here you are. I'm over the moon. I'm going to make columbian beans, then Hogao, then ceviche. Then, then, then. I'll be on your My Columbian Recipes.com site.
God Bless You always and alwaya, Susan G. (Guess you can tell how happy I am to have found you)
Anne-Marie Gonzales
This sauce sounds delish and so easy. It's very different from the creole sauce I grew up on, made by my Grandpa who was born and raised in Galicia, Spain.
Teresa Leung
There's no tomatoes listed in your ingredients list. How much do I put in?
Erica Dinho
Just fixed it. Thank you for letting me know.
Andrea
Hello,
I avoid using vegetable oil and canola oil in my cooking but I LOVE hogao (especially on patacones). Do you think it would still taste good with olive oil or avocado oil?
Thank you
Erica Dinho
Sometimes I use olive oil.
Ann
How much tomato for this recipe? I didn't see it in the post.
I just found your site while searching for a maicitos recipe, and am excited to try hogao and other Colombian dishes.
Thank you!
An
Can this be frozen? If so, for how long?
Erica Dinho
I usually eat it the same day or keep it in the fridge for a couple of days.
Javier Barrios
There are several versions of Hogao but this one is the closest to the original. Adding Thyme, Cilantro or any other spice or herb is a variation which could be part of a personal taste. I am from Colombia, lived in Switzerland and now in USA with my (American) and she has learned al the Colombian dishes I've tought her, like "Arroz con Coco" (Coconut Rice), "Cazuela de Mariscos Cartagenera" (Cartagena's Sea Food Chowder ) and "Ajiaco Santafereño" (tipical chicken soup with Guasca leaves, corn, table cream and 3 different potatoes). My wife NEEDS Hogao PERMANENTLY at home. and I prepare it every week; I even keep some in the freezer (in covered ice cube trays) as it changes the flavor after some (maybe) 5-6 days in the normal fridge. We use it on Arepas, boiled Yuca, Fried Green (flattened -smashed) Plantains ("Patacón"). We use it over Avocado (de-li-cious), over boiled shrimps, over French Bread toasted slices, over Saltine crackers, steamed potatoes, fried fish, French Fries, fried Sweet Potatoes and fried/scrambled eggs!
I have to admit that the recipe provided by Humberto in 2018 is more elaborate and is a valid variation and is also delicious, but the basic is this one, very simple and tasty. A final touch is the fresh chopped Cilantro at the end: Sublime.
Thank you Erica for sharing and the good comments. This is about great cooking and great flavors, nothing else. (By the way, we love gringos in Colombia, my wife is always very excited to go because she says she feels the people is friendly, warm and respectful . The word in our culture is a kind way to express sincere affection for a friend. So...Erica... Keep up the good work, you are making our life more enjoyable, now even more with this Hogao!
Sc
I bet if is green is "Encurtido", deliciiusnover emoanadas!!!!
And please dont get confused. Sofrito is not hogao and is not guasacaca nor encurtido. So who ever said we call it sofrito, please know, this is not the same. Similar ingredients but it is not the same.hogao doenst have raw onions peppers or aji dulce. Please,!
Kelsey
I can't wait to try this! Thanks for sharing!