Hogao: Colombian Arepa Sauce

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A few sauces can match the mouth-watering appeal of hogao. This savory Colombian sauce is packed with flavor and is an essential ingredient in many dishes, from breakfast to dinner.

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.

What is Hogao?

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.

What is Hogao in English?

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).

FAQs

Can I make hogao (Colombian Sauce) with round onions?

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.

How does Hogao taste?

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. 

Top Tips

Vine-ripened Tomatoes

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.

Cook the Tomatoes First

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

Butter adds a depth of flavor that oil doesn’t. Combine the butter with the salt, tomatoes, and scallions into a decadent sauce.

Hogao: Colombian Arepa Sauce

Print Recipe

Sauteed scallion, tomato, and butter Colombian creole sauce.

Course Appetizer, Breakfast, Sauce, Snack

Cuisine Colombian

Keyword Breakfast, Lunch, organic, vegetables

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings 6

Calories 28

Author Olga Muñoz

Equipment

• 1 Cutting Board
• 1 Knife
• 1 Large Pan
• 1 Food processor

Ingredients

• 12 ounces Vine-ripened Tomato
• 1 bunch Scallions
• 1 tbsp Butter
• ¼ tsp salt

Instructions

• Step 1

  Rinse and clean the tomatoes. Chop the tomatoes in the food processor or by hand. Then dice the scallions.
• Step 2

  Heat the skillet on low to medium heat. Add the butter and tomatoes and cook for 5 minutes. Then add the scallions or green onions and stir.

  Adjust the heat based on your stovetop. If the mixture burns or sticks, reduce the heat and add a small amount of butter if the sauce is dry. Adjust as needed.
• Step 3

  Cook until the sauce thickens and the tomatoes turn to a rich red color. Adjust the salt as desired.

Notes

Enjoy this delicious sauce with a fresh arepa and scrambled eggs.