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.
Ingredients
(about 2 cups)
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
Directions
- 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.
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[…] Erica offers beautiful and succulent recipes (such as the pollo en salsa de coco and hogao). I will probably check out Erica’s blog next time I virtually travel to this beautiful […]
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[…] I made Erica Dinho’s Cazuela de Huevos con Chorizo (baked eggs with chorizo), complete with her hogao (Colombian tomato and onion sauce). As I sat down with my two favorite people in Boston, and we […]
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~Carole says
I can't wait to make this! It looks & sounds fabulous.
I really appreciate all the Columbian recipes you share on this blog.
M Hansen says
Colombian. Please be considerate.
Elizabeth says
M Hansen, you read my mind! Hahahaa… such a common gringo mistake. #ItsCOLOMBIAnotColumbia 🙂
None says
Such a common mistake, get over yourself.
Bob says
No worries…us Colombians have been called worse things than Columbians!!!after all, we have tough skin
None says
Pretty racist of you to call someone a “gringo”.. hypocritical if you ask me.
Anonymous says
I’m sorry your white privilege was offended
Anonymous says
In Colombia gringo is not an insult. It just means you’re from the US. They do not use it offensively.
Elizabeth says
Pffttt. “Gringo” isn’t racist . I’m “gringa” and use the term all the time. People from Colombia use it lovingly.
Juan Fernando (not hiding) says
Dear None,
Nice to hide behind a “None”, as ColOmibians, we can use Gringo in numerous ways, including colloquially , it is not necessarily insulting, perhaps you should understand the culture and the context, marico .. We use a lot of words colloquially. Perhaps stop being a snowflake.
John Petry says
As a gringo, I find your outrage over the use of the term “gringo” rather silly. It is not racist at all and is used by people from the United States quite commonly in Mexico to refer to themselves. As for the fine folks of Colombia, it is obvious that you have never been there in your life. They are some of the nicest, most hospitable people I have ever encountered in my 65 years. They might be racist about somethings but I never saw it. The certainly did not direct any hostility towards me or other gringos I met there.
Maria Restrepo Forte says
Sort of a waste of time to be offended by what we colombians use often. My husband is a gringo and he doesn’t mind it at all. Chill out and worry about the virus. Do you even know where the term comes from?
Colombian says
no one asked you mate. Chill, you were on the wrong first, so lets all relax and cook some hogao. Enjoy your meal!
Jimmy Araujo says
Be considerate? Relax. Columbia. Colombia. Not the end of the freaking world. I’m
Colombian, by the way.
Gringo en Colombia says
Still… It’s nice to see the lovely country of Colombia be referred to with its correct spelling. I just don’t understand why people should feel insulted when their mistakes are politely corrected. It’s kind of mind blowing that anyone wouldn’t want to continue being educated in this big world. Point out my mistakes…maybe I’ll learn something.
an actual colombian says
yall are ridiculous lmao go outside and stop picking fights with people hiding behind a screen jesus
Daniel Alvarado says
Thank you so much. A good hogao can truly elevate a dish to crazy delicious heights.
James says
Just made a batch, much love from Budapest!
Trish Rivera says
Its Colombian NOT Columbian!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
maria says
Another yummy “columbian” concoction is aji. A nicely grilled steak with aji is memorable.
Soma says
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!
5 Star Foodie says
This tomato sauce sounds delicious with onions and cumin!
Baking is my Zen says
Looks great. Will be making soon.
Anonymous says
I love hogao…it is my favorite Colombian sauce. I made it and serve it over arepa and patacones.
herbieK says
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
Viviana says
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!
Ivan says
I beg my mom to write down her Colombian recipes, but with no luck so far. I am glad I found your site!!
Linda Milligan Collazos says
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~
Shelia Addair says
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?
Erica says
Sheila- maybe aji or chimichurri.
Maria Restrepo Forte says
definitely aji. Yum
W. says
Does this recipe work with canned tomatoes as well?
Respondon says
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.
Respondon says
I made sobrebarriga to go with it, following Doris Lopez on youtube:
youtube.com/watch?v=swlneSQ0qVM
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!
RalphC. says
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!
Sandra Diaz says
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!
Kathrin Pejic says
Hello,
my Colombian husband and I are vegan, too. We live in Germany. For us it is very important to cook all these Colombian recipes in a vegan version! If you change some basics it´s very easy to cook vegan Colombian dishes! My husband loves my vegan Bandeja paisa, I never thought it would be possible, but you can do everything eccept the egg… I was thinking making my own blog about veganised Colombian recipes….
Elizabeth says
Kathrin Pejic, if you ever get around to making that blog about vegan Colombian dishes, I would LOVE to know. Thank you!!
PATRICIA says
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.
Anonymous says
I love colombian Mantecadas but I can’t find the recipe in the web site. Could you post the recipe? 😉
ALFREDO says
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 . . . ).
Jasmine says
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.
Jodie says
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
Carla says
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.
Liliana says
Just found your blog. Made this sauce for the patacones and I absolutely love the flavor the cumin adds to it. Muy rico!
Teresa says
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
Patty says
instead of cumin can you use triguisar…i think this was what my used!
thank you
Erica Dinho says
Yes.
Anonymous says
yum
Tahh says
This stuff is amazing
Alex says
Thanks Erica for yet another incredibly easy and wonderful recipe. So much flavour! My English husband asks for ‘rosa vieja’ all the time. We all love it.
Mo alias says
Hi
Could you please tell me what scallions is? I suppose it is spring onions or cebolla larga,
Tank you
Erica Dinho says
Cebolla larga.
Austin says
Made the hogao again. Came out great again. Even better than my ex- Colombian GF’s . ha ha .
Humberto says
HOGAO CASERO
INGREDIENTES
6 Tomates chonto maduros pelados y picados
3 dientes de Ajo machacados
10 tallos de Cebolla junca finamente picada
3 cucharadas de Cilantro picado
1 hoja de Laurel
1/4 de cucharadita de Comino
1 rama de Tomillo
Color
¼ de taza Aceite de oliva
½ cubo Caldo de gallina
Pique al gusto
Sal y pimienta al gusto
PREPARACIÓN
Ponga el aceite a hervir y retire del fogón, agregue el ajo y deje reposar por un minuto, luego agregue todos los ingredientes menos el cilantro. A fuego medio y tapado déjelo cocinar hasta forme una salsa y retire. Agregue el cilantro
PJ says
Do you have any recipes from the Valle de Cauca region?
Jennifer says
I was very excited to find this recipe. I recently developed an allergy to capsaicin (which is all peppers except for bell peppers) as an adult and was suddenly unable to eat most cuisines. This is a great substitute for salsas and other tomato based sauces I can no longer safely eat.
Pilar says
I am making the ahogao recipe and it is so easy! Smells and taste delicious!
Kelsey says
I can’t wait to try this! Thanks for sharing!
Javier Barrios says
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!
An says
Can this be frozen? If so, for how long?
Erica Dinho says
I usually eat it the same day or keep it in the fridge for a couple of days.