Sauces & stocks
Hogao or creole sauce
Colombian sofrito of tomato and spring onion, the base of many dishes.
VegetarianVeganGluten-free
Ingredients
- 4 very ripe tomatoes, peeled
- 2 spring onions
- 3 garlic cloves
- 1 teaspoon color or annatto
- 1 teaspoon cumin
- 30 g oil
- Salt and pepper to taste
- Chopped cilantro to taste
Step-by-step
Using a different robot? Switch it here:
- Place the spring onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/Varoma/spoon speed.
- Add the chopped tomatoes, the color, the cumin, the salt and the pepper and chop 4 sec/speed 4.
- Set 12 min/Varoma/reverse/spoon speed without the measuring cup so it reduces.
- Check the texture; it should be a thick, glossy sauce.
- Add the chopped cilantro and mix 20 sec/reverse/spoon speed.
- Use the hogao to accompany arepas, beans, meats or rice.
Tips
- The hogao is the aromatic base of Colombian cuisine.
- You can keep it in a refrigerated jar for up to 5 days.
- Add a little aji if you like it spicy.
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