Hogao (Colombian Creole Sauce)
This tangy tomato condiment is a staple in many Colombian homes. It's the perfect partner to so many dishes and a winner for flavour every time. Learn how to make your own hogao at home.
Servings: 8
Calories: 48kcal
Ingredients
- 2 tbsp olive oil
- 5 green onions (spring onions/scallions) - thinly sliced
- 4 garlic cloves (peeled and finely chopped)
- 1 tsp cumin (ground)
- 4 tomatoes (finely chopped or pulse blended)
- ½ tsp pepper
- 1 tsp sea salt
Instructions
- Roughly pulse blend the tomatoes and set aside.
- Using the oil, gently sauté the onion and garlic for a few minutes until soft.
- Add the cumin and stir for a minute
- Add the tomato and stir well, season generously with salt and pepper and then simmer gently for about 10 minutes until the sauce has thickened.
- Leave to cool completely and then serve or refrigerate or freeze until you need.
Notes
- I like to use my hogao as a condiment at room temperature. The flavour is better than straight out the fridge. Leave it for 30-40 minutes before using.
- Hogao is great with grilled meats, chicken, fish and vegetables. I also like to stir through scrambled eggs.
- Hogao makes for a great base to other dishes. If I have some that's been in the fridge for a while, I'll use it to jump-start a soup, stew or curry. It'll save you time sauteeing onions - just add meat, poultry and whatever other ingredients you like and you'll save yourself a tonne of effort!
Nutrition
Calories: 48kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 296mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 1mg