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Hogao
Colombian Tomato and Onion Sofrito
Hogao is the quintessential Colombian sofrito, a flavorful and aromatic base sauce made from slow-cooked tomatoes, onions, and scallions. It's the foundation for countless Colombian dishes, from hearty stews and rice dishes to fried eggs and plantains.
đ§ Ingredienser
- 4 medium Ripe Tomatoes
- 2 medium Yellow Onion
- 4 Scallions (Green Onions)
- 3 cloves Garlic
- 1/2 teaspoon Ground Cumin
- 3 tablespoons Vegetable Oil or Achiote Oil(Achiote oil adds a beautiful color and subtle flavor.)
- to taste Salt
- to taste Black Pepper
đšâđł Instruktioner
- 1
Prepare the aromatics: Finely dice the 4 medium ripe tomatoes and 2 medium yellow onions. Mince the 3 cloves of garlic. Finely chop the white and green parts of the 4 scallions.
â±ïž 10 minutes - 2
Sauté the onions: Heat the 3 tablespoons of oil in a medium saucepan or skillet over medium heat (approx. 175°C / 350°F). Add the diced onions and cook, stirring occasionally, until they become translucent and soft, about 8-10 minutes. Do not brown them.
â±ïž 10 minutes - 3
Add garlic and cumin: Stir in the minced garlic and 1/2 teaspoon of ground cumin. Cook for another minute until fragrant, being careful not to burn the garlic.
â±ïž 1 minute - 4
Cook the tomatoes: Add the diced tomatoes to the saucepan. Stir well to combine with the onion and garlic mixture. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened considerably. The mixture should look like a rich, chunky sauce.
â±ïž 20 minutes - 5
Finish and season: Stir in the chopped scallions. Cook for another 2-3 minutes until the scallions are slightly softened. Season generously with salt and black pepper to taste. The hogao should be well-seasoned.
â±ïž 5 minutes - 6
Cool and serve: Remove from heat and let the hogao cool slightly. It can be used immediately as a base for other dishes or stored for later use. The texture should be thick and saucy, not watery.
â±ïž N/A
đĄ Proffstips
- âHogao is incredibly versatile and serves as the foundational flavor base for many Colombian dishes, including sancocho, bandeja paisa, and arroz con pollo.
- âFor best results, make hogao in larger batches and freeze portions for quick meal preparation throughout the week.
- âStore cooled hogao in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a handful of fresh chopped cilantro along with the scallions in Step 5 for a brighter flavor.
- For a spicier hogao, add 1/2 teaspoon of red pepper flakes with the cumin, or finely mince a small jalapeño or ajà picante and sauté it with the onions.