Hogao (Colombian Creole Sauce) is a traditional Colombian recipe for a classic sauce of tomatoes, onions, bell pepper, garlic and cumin that's used as a flavour enhancer and a contiment. The full recipe is presented here and I hope you enjoy this classic Colombian version of: Colombian Creole Sauce (Hogao).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic flavouring sauce/condiment from Colombia. It can be served alongside or as a topping for food but is most commonly used for enriching the flavour of other sauces.
The number of servings can vary based on how you’re using the Colombian creole sauce.; however, this hogao recipe typically yields about 500ml of sauce.
Ingredients:
4 ripe tomatoes, finely chopped
1 yellow onion, finely chopped
2 spring onions, finely chopped
2 garlic cloves, minced
1 red bell pepper, finely chopped (optional)
2 tsp of ground cumin
Salt and freshly-ground black pepper, to taste
3 tbsp of olive oil or vegetable oil
Method:
In a large frying pan or skillet over medium heat, add the olive oil. Once the oil is hot use add the yellow and spring onion and fry until they’re softened and translucent (about 5 minutes).
Stir in the minced garlic and chopped red bell pepper, if using, and continue frying for another 2-3 minutes, until the garlic is fragrant and the pepper begins to soften.
Add the chopped tomatoes to the pan along with the cumin, salt and black pepper. Stir well to combine.
Reduce the heat to low, cover the pan, and let the sauce simmer for about 20-30 minutes. Stir occasionally to prevent the sauce from sticking to the base of the pan.
Continue cooking the sauce until it thickens and the flavours meld together. If the sauce is too thick, you can add a little water and continue cooking for a few more minutes.
Once the sauce is done, taste it and add more salt or pepper, if needed.
Colombian Hogao is a versatile sauce, so you can use it immediately with your meal or store it in the refrigerator for later use.
Hogao can also be served accompanied by patacones (fried smashed green plantains) or as a topping or filling for arepas (arepa paisa or arepa de queso). For a Colombian twist to your breakfast, serve hogao over scrambled eggs.
)
Click on the image, above to submit to Pinterest.