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CHEF'S
CHEF'S
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Hogao Colombiano (Creole Sauce)
Hogao is the workhorse of the Colombian kitchen. It is used in the preparation of soups, stews, fillings
and as a condiment. Whether you are making a pot of beans or a batch of empanada filling, you will
surely have use for this recipe.
Yields 2 Cups How To
Over medium heat, add the olive oil to a
6 Tablespoons Olive Oil saucepan.
1 Cup Sliced Green Onions Add the scallions, garlic, ground cumin and
2 Cloves of Garlic, Minced turmeric, and cook gently for 10 minutes,
stirring until softened.
1 Teaspoon Ground Cumin Add the tomatoes and continue to cook over
½ Teaspoon Turmeric low heat for 10-15 minutes, Stirring
¼ Teaspoon Black Pepper occasionally until the sauce has thickened.
¼ Teaspoon Salt Add the cilantro and adjust the seasoning
¼ Chopped Cilantro with salt and pepper.
2 Cups Diced Tomato The hogao is now ready to be used in a variety
of ways.
Store in an airtight container in the
refrigerator for up to 5 days.
