Colombian Hogao is a condiment used throughout the entire Hispanic world. Its composition and uses vary greatly from country to country as does its name. In the Caribbean version, for example, you may have heard it called “Sofrito”. Whatever you call it, it’s tangy and it’s great! Another great quality of hogao is that you can always adjust it to your taste; if you like the taste of tomatoes more than you do the onions, use more tomatoes, etc. This is one of those recipes that you really can’t mess-up. Here is a very simple and quick way to prepare it. For a real treat, try using two tablespoons of rendered bacon fat instead of butter, yummmmm. (Ouch! My poor heart!)
- 3 large tomatoes (firm, diced in 1/2 inch chunks)
- 2 bunches green onions (chopped)
- 1 bunch fresh cilantro (Finely chop the leaves, discard the stems)
- 1 small white onions (finely diced) (optional) or 1 small yellow onion (finely diced) (optional)
- 8 tablespoons butter
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1. Melt butter in a large frying pan over medium heat.
- 2. Drop all ingredients into the melted butter and mix thoroughly.
- 3. Cook over medium heat for approximately 10 minutes stirring often.
- 4. Reduce heat to simmer and cook for another 10 minutes stirring occasionally.
- 5. Serve.
- Serving suggestions: Hogao can be used in a variety of ways. In Colombia, we use it for just about everything. We put it on top of our arepas (corn meal patties), on top of beans, boiled potatoes, rice, meats of all kinds, yuca, plantains, etc., etc. We also mix it with fried potatoes, eggs or anything else that we want to add flavor to. One of my favorite uses is to simply spread some hogao on top of a warm flour tortilla, roll it up and eat it as a snack. In the mornings, I mix it with an egg and make a breakfast burrito out of it. The uses of hogao are as varied as the people who eat it every day.
- BTW, when you finish making the hogao and you have stored it in you favorite Tupperware container, grab a piece of white bread and sop-up the dripping in the frying pan. Man! That’s good stuff!
Oh... My... Goodness...!!! This is amazing stuff! The smell of these ingredients cooking is incredible. As a matter of fact, my mouth is sore from "tasting" it as it came along and not waiting for it to cool. Ouch. But it was worth it. Can't wait to try this as the condiment it was meant to be. Can tell just by the appearance and the taste that it can be used on almost anything. Thanks for posting!
Wow, wow, wow - I made this exactly as posted and it was truly delicious! I'm usually not a big cumin fan, but it was perfect here. I could just eat this with a spoon, but I can't wait to try it in all the ways suggested. Thanks for sharing this delicious recipe! Made for Spring PAC 2013.