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 tomatoes (ripe, 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 pepper (to taste)
- 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.
- Cook mixture over medium heat, stirring often, until the vegetables are soft and fragrant, about 10 minutes.
- 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.
- Hogao can be stored for up to a week in an airtight container in the refrigerator.
Makes about 1 1/2 cups.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||2 g|