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Colombian Hogao Recipe

Colombian Hogao Recipe

Hogao is a versatile Colombian condiment that is used in a variety of different Colombian dishes. The sauce is a Spanish-style sofrito, traditionally made with green onions and tomatoes with a savory and slightly tangy taste. Hogao is served with many different sides, from arepas to rice and beans.

Origin and Cultural Significance

Originally from the Antioquia region of Colombia, home to the Paisa people, Hogao is now popular across the whole country. The roots of Hogao go back to before the Spanish colonization and uses only locally available ingredients native to the region.

After the arrival of the Spanish, Hogao evolved with the exchange of culinary traditions. However the sauce is not too dissimilar to what indigenous communities have been eating for centuries.

Hogao’s strong flavor makes it a versatile favorite that plays a role in numerous Colombian dishes, including the national dish Bandeja Paisa. The sauce is also served with a variety of simple snacks to enhance the flavor, especially meat and fish dishes. A true taste of Colombia, Hogao is served at family dinners, with street food snacks, and during national celebrations.

Bowl of red sauce - hogao - served in a small brown bowl

Hogao Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Hogao is a Spanish-style sofrito, traditionally made with green onions and tomatoes with a savory and slightly tangy taste.


  • Onions (thinly sliced) - 2
  • Ripe tomatoes (diced) - 4
  • Large onion (finely chopped) - 1
  • Garlic cloves, minced - 3
  • Vegetable oil - 1/4 cup
  • Green bell pepper (finely chopped) - 1
  • Cumin powder - 1/2 tsp
  • Salt - to taste
  • Pepper - to taste
  • Fresh cilantro (chopped) - 2 tbsp


  1. In a large skillet or frying pan, heat the vegetable oil over medium-high heat.
  2. Add the finely chopped onions and minced garlic. Sauté until the onions turn translucent and fragrant, about 2-3 minutes.
  3. Stir in the diced tomatoes and green bell pepper. Continue cooking over medium heat, stirring occasionally, until the tomatoes and peppers have softened and released their juices. This should take about 10-15 minutes.
  4. Season the mixture with cumin powder, salt, and pepper. Adjust the seasoning to your taste.
  5. Reduce the heat to low and let the mixture simmer for an additional 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. If desired, stir in the fresh cilantro for a burst of fresh flavor.
  7. Remove the Hogao from the heat and let it cool slightly before serving.
  8. Hogao can be served warm or at room temperature.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 156mgCarbohydrates: 16gFiber: 3gSugar: 8gProtein: 3g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

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