Hogao Colombian Tomato And Onion Sauce Food
HOGAO - COLOMBIAN TOMATO AND ONION SAUCE
Hogao is a very important condiment in Colombian cooking. It's a savory mix of tomatoes, onions, garlic, and cilantro - sautéed until soft and fragrant. Hogao is very personal - every family has their own version, 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. 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. To make delicious Colombian red beans, for example, you start with a basic hogao.
Provided by JackieOhNo
Categories Sauces
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Place the chopped onions, tomatoes, green onions, green pepper, garlic, olive oil, cumin, and sazón goya in a large skillet.
- Cook over medium heat, stirring often, until 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.
Nutrition Facts : Calories 330.4, Fat 27.7, SaturatedFat 3.9, Sodium 22.7, Carbohydrate 20.4, Fiber 5.2, Sugar 9.4, Protein 3.9
COLOMBIAN TOMATO AND ONION SAUCE (HOGAO)
Make and share this Colombian Tomato and Onion Sauce (Hogao) recipe from Food.com.
Provided by Pinay0618
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
- Reduce the heat to low, add the salt, pepper and cilantro, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.
Nutrition Facts : Calories 236, Fat 21.1, SaturatedFat 2.8, Sodium 310.7, Carbohydrate 11.9, Fiber 3.7, Sugar 6, Protein 2.9
TOMATOES AND ONIONS - COLOMBIAN HOGAO
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!)
Provided by Fabio
Categories Vegetable
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- 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!
Nutrition Facts : Calories 51.6, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 219.5, Carbohydrate 2.3, Fiber 0.7, Sugar 1, Protein 0.6
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