{"id":13521,"date":"2026-06-22T12:16:27","date_gmt":"2026-06-22T17:16:27","guid":{"rendered":"https:\/\/recetas123.net\/hogao\/"},"modified":"2026-06-22T12:20:51","modified_gmt":"2026-06-22T17:20:51","slug":"colombian-hogao","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/colombian-hogao\/","title":{"rendered":"Colombian Hogao"},"content":{"rendered":"\n

Hogao is one of the most important flavor bases in Colombian cooking. This slow-cooked tomato and scallion sauce adds color, moisture, and depth to dishes such as rice with fried eggs, arepas, patacones, tamales, soups, beans, and grilled meats.<\/p>\n\n\n\n

Every household has its own proportions, but traditional hogao is gently cooked until the tomato breaks down and the onions become tender, creating a thick and aromatic sauce.<\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"Hogao<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Colombian Hogao<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
10<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
25<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
35<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tColombian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 85<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 300 g ripe tomatoes, finely chopped (3 medium tomatoes)<\/li>\n\n\n\n
  • 150 g scallions, finely chopped (4 stalks)<\/li>\n\n\n\n
  • 80 g white onion, finely chopped (1 small onion)<\/li>\n\n\n\n
  • 10 g garlic, minced (2 cloves)<\/li>\n\n\n\n
  • 45 ml vegetable oil (3 tablespoons)<\/li>\n\n\n\n
  • 3 g ground cumin (1 teaspoon)<\/li>\n\n\n\n
  • 2 g annatto powder or Colombian color seasoning (1 teaspoon)<\/li>\n\n\n\n
  • 5 g salt (1 teaspoon)<\/li>\n\n\n\n
  • 1 g ground black pepper (1\/4 teaspoon)<\/li>\n\n\n\n
  • 60 ml water (1\/4 cup)<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Cook the onions,<\/strong> heat the oil in a skillet over medium heat and add the scallions, white onion, and garlic. Cook for 4 minutes, stirring often, until the onions are soft and fragrant.<\/li>\n\n\n\n
    2. Add the seasonings,<\/strong> stir in the cumin, annatto powder, salt, and black pepper. Cook for 30 seconds so the spices blend into the oil and release their aroma.<\/li>\n\n\n\n
    3. Cook the tomatoes,<\/strong> add the chopped tomatoes and water. Stir well, partially cover the skillet, and cook over low heat for 15 to 20 minutes, stirring occasionally, until the tomatoes break down and the hogao becomes thick and juicy.<\/li>\n\n\n\n
    4. Adjust and serve,<\/strong> taste the hogao and adjust the salt if needed. Use it hot as a cooking base or spoon it directly over arepas, rice, patacones, or eggs.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s tips<\/h2>\n\n\n\n
        \n
      • Use ripe, meaty tomatoes for a thicker and more flavorful hogao.<\/li>\n\n\n\n
      • Cook it over low heat so the vegetables reduce gently without burning.<\/li>\n\n\n\n
      • If the tomatoes are very acidic, add 2 g granulated sugar (1\/2 teaspoon) while cooking.<\/li>\n\n\n\n
      • Store cooled hogao in an airtight container in the refrigerator for up to 4 days.<\/li>\n<\/ul>\n\n\n\n

        Traditional variations<\/h2>\n\n\n\n

        In some regions, hogao is made only with tomatoes, scallions, oil, and salt. Other traditional versions include white onion, garlic, cumin, or annatto to deepen its flavor and give the sauce its characteristic color.<\/p>\n\n\n\n

        How to serve<\/h2>\n\n\n\n

        Serve hogao hot with Colombian arepas, patacones, white rice, fried eggs, grilled meat, or boiled cassava. You can also use it as a flavor base for stews, soups, beans, tamales, and Colombian fillings.<\/p>\n\n\n\n

        Recommended sides<\/h2>\n\n\n\n
          \n
        • Colombian arepas.<\/li>\n\n\n\n
        • Patacones.<\/li>\n\n\n\n
        • White rice.<\/li>\n\n\n\n
        • Fried eggs or huevos pericos.<\/li>\n\n\n\n
        • Boiled cassava.<\/li>\n\n\n\n
        • Grilled meat or chicken.<\/li>\n<\/ul>\n\n\n\n

          Food culture note<\/h2>\n\n\n\n

          The name hogao is linked to the Spanish cooking method of slowly saut\u00e9ing ingredients in fat. Over time, it became an essential Colombian sauce, used in everyday meals across many regions of the country.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Hogao is one of the most important flavor bases in Colombian cooking. This slow-cooked tomato and scallion sauce adds color, moisture, and depth to dishes such as rice with fried eggs, arepas, patacones, tamales, soups, beans, and grilled meats. Every household has its own proportions, but traditional hogao is gently cooked until the tomato breaks […]<\/p>\n","protected":false},"author":6,"featured_media":13523,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[161],"tags":[],"class_list":["post-13521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-colombian-recipes","entry","has-media"],"yoast_head":"\nColombian Hogao | Recetas123<\/title>\n<meta name=\"description\" content=\"Make traditional Colombian hogao with tomatoes, scallions, and spices, perfect for arepas, rice, eggs, and patacones.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recetas123.net\/en\/colombian-hogao\/\" \/>\n<meta property=\"og:locale\" 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