Hogao is a simple tomato sauce that is used in a variety of traditional Colombian dishes. It’s used as a base for many dishes such as ropa vieja (shredded beef) or as a dipping sauce for snacks such as patacones or arepas. It’s really easy to make and can be refrigerated for up to 3 or 4 days although it’s much better made fresh. The trick to making a really great hogao is in the tomatoes, they should be bright red in colour, juicy and packed full of flavour.
Here is my take on how to make hogao…..
What you need:
1/2 kilo of Tomatoes
1 scallion (chopped)
5 cloves of garlic (roughly diced)
1. Boil some water in a pot and throw in the tomatoes for a minute or until skin loosens up. Remove tomatoes and put them in a bowl of cold water to stop them from cooking.
2. Remove skin from tomatoes and cut them into quarters. Remove the seeds with a spoon and put them threw a strainer to save the juice.
3. Dice the tomatoes and mix with the juice from the seeds.
4. In a pan, put in a bit of olive oil and fry the scallions until translucent then put in the garlic.
5. After about 25 seconds when the garlic has released its flavour but before it turns brown throw in the tomatoes.
6. Cook on low-medium heat for about 10 minutes until the sauce thickens.