Hogao: Colombian Tomato and Onion Salsa

Hogao - Colombian tomato and onion salsa
Marian Blazes
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 8 servings
Yield: 2 cups
Nutrition Facts (per serving)
72 Calories
5g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 72
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 194mg 8%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 1g
Vitamin C 19mg 93%
Calcium 25mg 2%
Iron 1mg 3%
Potassium 262mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hogao is a very important condiment in Colombian cooking. It is a savory mix of tomatoes, onions, garlic, cilantro, and other ingredients that ​are sautéed until the vegetables are soft and fragrant. Hogao is very adaptable, so experiment and make it your own. The Sazón Goya is optional - it adds flavor (MSG) and some golden color. You could substitute chicken bouillon and a pinch of turmeric and cumin.

Hogao is served as a condiment alongside many dishes, such as bandeja paisa and arepas, but it's also used as a base preparation or seasoning, like a sofrito. To make delicious Colombian red beans, for example, you start with a basic hogao.


  • 1 medium onion, finely chopped

  • 2 ripe tomatoes, finely chopped

  • 3 cloves garlic, minced

  • 4 green onions, finely chopped

  • 1/2 green pepper, about 1/3 cup finely chopped

  • 3 tablespoons olive oil

  • 1/2 teaspoon cumin

  • 1 package saffron, Sazón Goya con azafrán, about 2 teaspoons

  • 1/4 cup cilantro leaves, coarsely chopped

  • 1 pinch salt

  • 1 pinch black pepper, to taste

Steps to Make It

  1. Place the chopped onions, tomatoes, green onions, green pepper, garlic, olive oil, cumin, and sazón goya (or seasoning of preference) in a large skillet with the olive oil.

  2. Cook mixture over medium heat, stirring often, until the vegetables are soft and fragrant, about 10 minutes.

  3. Add the cilantro and continue to cook for about 5 more minutes, until the mixture is very soft and well mixed. Remove from heat and let cool.

  4. Hogao can be stored for up to a week in an airtight container in the refrigerator.

Makes about 1 1/2 cups.