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If you google hogao, you’ll probably find so many versions of the recipe. So many will include garlic and other spices, and there is no “right” way to make a hogao recipe.
Recipes vary by region in Colombia and family traditions. The only two unchanged ingredients are tomato and long green onion or scallion.
This recipe is made with ripe tomatoes and scallions, made by my mom for years, that combine to create a delectable mix of mildly sweet, savory, and tangy flavors.
The tomatoes provide a rich, juicy base, while the scallions have depth and complexity to the sauce. As the tomatoes break down and the sauce simmers, the flavors meld together, creating an irresistible flavorful, fragrant sauce.
Hogao is a savory Colombian sauce. This version of hogao is made with ripe tomatoes and scallions, which combine to create a delectable mix of sweet, savory, and tangy flavors.
The tomatoes provide a rich, juicy base, while the scallions have depth and complexity to the sauce. As the tomatoes break down and the sauce simmers, the flavors meld together, creating an irresistible flavorful, fragrant sauce.
Hogao is derived from the Spanish word ahogar – which means to drown. So we drown our tostones and arepa in this delicious and velvety Colombian sauce (arepa sauce).
This Colombian sauce is different from a traditional Puerto Rican sofrito. Sofrito is an onion-based sauce that’s the foundation of this Puerto Rican rice like arroz con gandules. Instead, hogao is served as a dip or spread except when cooked with Colombian scrambled eggs or huevos pericos.
This recipe has long green onions (or scallions), vine tomatoes, and butter. After cooking over low heat for a few minutes, the sauce becomes glistening, savory, and slightly sweet. When served with an arepa con queso, this Colombian sauce shines.
Vine-ripened tomatoes are tender and sweet and make the perfect sauce. These delicate tomatoes are juicy and, when cooked down, make a delicious and velvety spread.
Start with cooking the tomatoes for a few minutes before adding the scallions. It gives the tomatoes a few minutes to absorb the butter and slowly caramelize before adding the scallions.
Butter adds a depth of flavor that oil doesn’t. Combine the butter with the salt, tomatoes, and scallions into a decadent sauce.
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