Hogao is a classic Colombian sauce. Cooked dice tomatoes, onions, and scallions. They sauté the mix in oil with garlic and spices. The result tastes fresh and savory. Families use it as a topping, garnish, or base for many dishes.
You can spoon hogao over fish, chicken, or beef. It brightens soups and stews. Colombians also love it on fried plantains (patacones) and arepas. In Israel we rarely see plantains. A local Latin grocery chain called La Tienda and Casa Latina stock them. That discovery brought hogao back into our kitchen.
Hogao adds bright flavor to soups like this chicken lentil soup
What Is Hogao?
Hogao comes from the Spanish verb “ahogar.” It means to smother or slow-cook. The name fits the method. You cook the vegetables gently until they soften and blend. Traditional hogao uses long green scallions (cebolla larga) and ripe tomatoes. Many cooks add garlic, cumin, salt, and pepper. Regional versions vary. Some stay chunky. Others break down into a thicker sauce.
Authentic hogao forms the backbone of Colombian cooking. It seasons rice, beans, meats, and more. You can learn additional classic techniques from this detailed hogao recipe guide on My Colombian Recipes.
Why Galilee Green Olive Oil Makes Better Hogao
The oil you choose changes the flavor. Galilee Green Extra Virgin Olive Oil brings a mild, fruity taste. It lets the tomatoes and scallions shine. The oil also carries the spices well. You get a cleaner, fresher result than with heavier oils. A couple of tablespoons is all you need. The sauce stays light and bright.
Ingredients
- 4 medium ripe tomatoes, diced into small cubes
- 1 medium white onion, diced into small cubes
- 1 cup chopped green scallions
- 3 cloves garlic, finely chopped
- 2 tbsp Galilee Green Extra Virgin Olive Oil
- Pinch each of cumin, salt, pepper, and paprika (adjust to taste)
Directions
- Heat the Galilee Green olive oil in a large skillet over medium heat. Add the diced onion and chopped scallions.
- Stir in the spices. Cook 4–5 minutes and stir often. The onion turns translucent.
- Add the diced tomatoes. Cook a few more minutes until the vegetables soften.
- Stir in the garlic and extra spices to taste. Cook 2 more minutes.
- Remove from heat and let the hogao cool. Use it as a garnish or topping right away.
Hogao serves as the base for many Colombian dishes. Add it to soups, patacones, empanadas, or grilled fish, chicken, and beef. We like a pinch of hot paprika or cayenne. It gives the sauce a lively Israeli twist.
Store leftover hogao in the fridge for up to a week. Reheat gently or serve cold as a fresh salsa-style garnish. The bright tomato flavor and soft scallions pair especially well with our Galilee Green olive oil in every spoonful.
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