This Colombian Hogao is a tomato based, creole-style sauce that we eat in Colombia daily.
Hogao is similar to a sofritto; tomatoes, onions, salt and pepper. It does not get easier than that.
Trust me, once you try Hogao you will want to spread it on everything. This one condiment will elevate your dish instantly.
Patacones, which are plantain fritters, would just not be the same without a spoonful of Hogao.
What to eat with Hogao?
This creole tomato sauce is the base of Huevos Pericos, a traditional Colombian breakfast dish.
If you have seen Disney’s movie Encanto, when the familia Madrigal is having breakfast before Antonio gets his gift, they are eating Huevos Pericos.
Ingredients for Hogao
This recipe could not be any easier to make and the ingredients are probably already in your fridge.
You will need Roma tomatoes, yellow onion, green onion, oil, salt and pepper.
Some people like to add chicken or beef bouillon but I prefer not to use it. If you do use it, you might not need any salt.
Why you will love this recipe
This recipe is incredibly simple but so versatile. You can eat Hogao in so many ways that you will not get tired of it.
The jammy consistency, adds a lovely texture to crunchy foods like crostini, crackers, chips etc.
If you decide to use Hogao to make eggs, you are in for a treat. This delicious tomato sauce adds tons of flavor to your regular eggs.
Tips to make the best Colombian Hogao
The secret to make the best Hogao is in the ingredients.
Because the ingredients are so few and so simple, high quality really pays off when it comes to flavor.
The tomatoes need to be soft and ripe, this will add a layer of sweetness to the sauce and create that jammy, thick consistency.
The other thing to keep in mind is the order in which you cook the ingredients. Start by cooking the onions and reducing them until they are golden brown and translucent.
How to Store
This sauce keeps well in the fridge in an air tight container or mason jar for up to a week.
This freezes well but keep in mind that when re heating it, the sauce will have extra water that will need to evaporate to achieve the jammy consistency.
- 6 Roma tomatoes diced
- 1/2 Yellow onion diced
- 2 Green onions chopped
- 2 Tablespoons Avocado oil
- Salt and pepper to taste
- In a frying pan, add the oil and yellow onion and cook on medium heat until golden brown and fragrant1/2 Yellow onion, 2 Tablespoons Avocado oil
- Add the tomatoes and cook over medium-low heat until simmers6 Roma tomatoes
- Add the green onions and cook for an additional 2 minutes2 Green onions
- When the sauce is thickening add the salt and pepper and remove from the heat.