Hogao (Colombian Creole Sauce)

December 10, 2013

Hogao (Colombian Creole Sauce) - kvalifood.com

Hogao is a foundational Colombian tomato and scallion sauce. It serves as a base for countless dishes – bandeja paisa, arepas, empanadas, patacones, and scrambled eggs. The sauce is simple: tomatoes cooked down with scallions, garlic, and cumin until chunky and thick.

Makes about 2 cups, 4 servings

Ingredients

4 medium tomatoes (520 g), diced
2 tbsp vegetable oil (or olive oil, ~28 g)
4 scallions (green onions), thinly sliced (~60 g)
2 garlic cloves, minced (~10 g)
1 tsp ground cumin
Salt and black pepper, to taste

Directions

Heat the oil in a saucepan over medium heat. Add the scallions and garlic and saute for 2-3 minutes until softened and fragrant.
Add the diced tomatoes and cumin. Stir to combine.
Cook over medium heat for 5 minutes, stirring occasionally, until the tomatoes start to break down.
Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened and the tomatoes have softened into a chunky sauce.
Season with salt and pepper to taste. Allow to cool slightly before serving.

Notes

For a smoother sauce, pulse-blend the tomatoes before adding them.
Some cooks add half a diced regular onion (~50 g) along with the scallions for extra depth.
A longer covered simmer (up to 30 minutes on very low heat) produces a deeper, more melded flavor.
Serve at room temperature for the best flavor - let it sit 30-40 minutes after cooking.
Stores refrigerated up to one week, or freeze for 3+ months.
Traditional uses: topping for arepas, bandeja paisa, patacones, empanadas, fried yuca, or stirred into scrambled eggs (huevos pericos).