How to make hogao, a simple tomato, and onion salsa/sauce (Colombia Creole sauce). This hogao colombiano requires just 4 ingredients and under 10 minutes to prepare – perfect for dipping and as a base to other sauces and dishes.
Wash the tomatoes well. Peel the onion. Finely dice the tomatoes and onion. You should have about 1 cup of each.
Step 2: Sauté the hogao colombiano
Heat the oil in a large skillet over medium heat. Then add the onion and sauté for a few minutes, or until the onion becomes translucent.
Add the remaining ingredients and stir, cooking for a further 2-3 minutes to soften the tomatoes. Mix occasionally while cooking.If you want more of a sauce texture, you can cook it for up to 15 minutes, until very soft. Add a splash of water/stock if preferred for a slightly thinner sauce.
Finally, allow the hogao colombiano to cool down before enjoying it!
How to Store?
Store: allow the hogao to cool. Then store it in an airtight container in the fridge for up to a week.Freeze: when cooked down into more of a sauce consistency, this hogao freezes very well (otherwise, the texture may be impacted upon thawing). Allow it to cool and then freeze in airtight containers (or ziplock bags) for up to 2 months.Reheat: if you want to enjoy it warm, simply heat it on the stovetop or in the microwave.
Notes
Use high-quality ingredients: this hogao recipe is so simple that it's imperative that you use the freshest ingredients available for the best flavor.
Adjust the texture: the best way to do this is to simply adjust the time cooking the tomato and onion salsa. When lightly sautéing, it will have lots of texture. However, if you plan to simmer it in the pan for longer, the tomatoes will break down into more of a sauce, and the flavors will fuse more into a single sauce rather than as separate ingredients. The version you prefer is up to you! Make sure to also finely dice the pieces so they aren't too chunky.
Optional add-ins and variations:
Green onion: you can add between 3-4 green onions (scallions), finely chopped. Alternatively, swap out the regular onion entirely for green onion.
Garlic: adjust the amount to personal taste (I recommend between 1-3 cloves, minced).
Cumin: around ½ tsp works wonderfully – but adjust to personal taste.
Paprika: popular in Dominican Republic salsa, you can add a little, to taste.
Cilantro/Parsley: for extra flavor, you could add around ¼ cup of either parsley or cilantro to the hogao. I recommend adding it in the last 2 minutes of cooking.
Check the blog post for lots of serving suggestions!