Hogao is a traditional Colombian tomato and green onion sauce recipe that can be used a dipping sauce or as a soffritto to flavor other recipes. It comes together in under 20 minutes. Make this any time of year but especially in the summer months when tomatoes are in season.
Table of Contents
What is Hogao (Colombian Creole Sauce)?
Hogao, also known as hogado or criollo sauce, is a traditional Colombian sauce or condiment made by slowly cooking green onions, tomatoes, and garlic in oil until they become soft and caramelized. It’s often seasoned with cumin, salt, and pepper, and sometimes flavored with herbs like cilantro.
This traditional Colombian condiment is commonly used as a topping or accompaniment for various dishes such as arepas, rice, beans, meats, and empanadas. It can also be used as an aromatic base for braises, beans and other Colombian dishes. Think of it as a Colombian sofrito.
Ingredients
This easy-to-prepare traditional recipe comes together with just a few standard pantry ingredients.
Ingredient Notes and Substitutions
- Tomatoes: For this recipe, I recommend using plum tomatoes. They will be fleshier and less juicy than standard slicing tomatoes. They typically have fewer seeds too. If you want to try another tomato dip, check out my Galayet Bandora (fried Levantine Tomatoes). Also try my homemade marinara sauce.
- Onions: You can use regular white onions, but green onions (scallions) are more suitable for traditional hogao.
- Spices: Ground cumin is used to give the sauce flavor. A pinch of turmeric adds color. If you have Colombian Triguisar seasoning, you can use that too.
See the recipe card for full information on ingredients and quantities.
How to Make Hogao Colombiano
This recipe comes together in just a few easy steps.
Step 1. Sautee Aromatics. In a frying pan or large skillet on medium heat, fry the scallions, garlic, cumin and turmeric until soft. This should take 4-6 minutes.
Step 2. Add Tomatoes. Add the crushed or chopped tomatoes to the frying pan and continue to cook on medium low heat, stirring frequently, until the tomatoes thicken up, 6-8 minutes.
Step 3. Season. Taste and season the sauce to your liking.
Step 4. Serve. Serve your hogao sauce with patacones (fried green plantains), Colombian arepas or even chips. Feel free to garnish with fresh cilantro if serving as a dip.
Expert Tips
- Summertime staple. This recipe can be made any time of the year but is best made when tomatoes are in season in the summer and fall months. Try some of my other tomato recipes like Roasted Tomato Sauce, Roasted Cherry Tomato Sauce and Sicilian Pesto.
- Make it as chunky as you like. Traditionally the sauce is made with very finely minced scallions and tomatoes, but you can make a chunky version.
- Add it to scrambled eggs (huevos pericos). It can be used to season and give more flavor to scrambled eggs or omelets.
Recipe FAQs
Yes, you can make the sauce in advance of serving it. Store it in a glass airtight container in the fridge. If you use a plastic container, the sauce will stain it. It will keep in the fridge for up to 5 days.
Yes, it will freeze well in deli containers or plastic freezer bags for up to 6 months. Just warm it up in a pan and serve or use it as a base in another recipe.
Other Tomato Sauces and Dips to Try
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Hogao (Colombian Tomato and Green Onion Creole Sauce)
Ingredients
- 2 tbsp Olive oil – Or vegetable oil
- 1 Bunch Green onions (spring onions) – Trimmed and chopped finely
- 3 Garlic cloves – Finely minced
- 1 tsp Ground cumin
- ½ tsp Ground turmeric
- 4 Plum tomatoes – Finely diced
- Kosher salt and fresh cracked black pepper
- Cilantro for garnish – Optional
Instructions
- Sautee Aromatics. In a frying pan set on medium heat, fry the scallions, garlic, cumin and turmeric in olive oil until soft. This should take 4-6 minutes.
- Add Tomatoes. Add the crushed or chopped tomatoes with a big pinch of salt and fresh black pepper to the frying pan and continue to cook on medium-low heat, stirring frequently, until the tomatoes thicken up, 6-8 minutes.
- Season. Taste and season the sauce to your liking.
- Serve. Serve your hogao sauce with patacones (fried green plantains), arepas or even chips. Feel free to garnish with fresh cilantro if serving as a dip.
Notes
- Tomatoes: For this recipe, I recommend using plum tomatoes. They will be fleshier and less juicy than standard slicing tomatoes. They typically have fewer seeds too.
- Onions: You can use regular white onions, but green onions (scallions) are more traditional.
- Spices: Turmeric and ground cumin are used to give the sauce flavor and color. If you have Colombian Triguisar seasoning, you can use that too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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