Hogao: Colombian Tomato and Onion Salsa


Hogao: Colombian Tomato and Onion Salsa


  • 1 medium onion (finely chopped)
  • 2 tomatoes (ripe, finely chopped)
  • 3 cloves garlic (minced)
  • 4 green onions (finely chopped)
  • 1/2 green pepper (about 1/3 cup finely chopped)
  • 3 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1 package saffron (Sazón Goya con azafrán, about 2 teaspoons)
  • 1/4 cup cilantro (leaves, coarsely chopped)
  • 1 pinch salt
  • 1 pinch pepper (to taste)

How to Make It

  1. Place the chopped onions, tomatoes, green onions, green pepper, garlic, olive oil, cumin, and sazón goya (or seasoning of preference) in a large skillet with the olive oil.
  2. Cook mixture over medium heat, stirring often, until the vegetables are soft and fragrant, about 10 minutes.
  3. Add the cilantro and continue to cook for about 5 more minutes, until the mixture is very soft and well mixed. Remove from heat and let cool.
  1. Hogao can be stored for up to a week in an airtight container in the refrigerator.

Makes about 1 1/2 cups.


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