Hogao is a traditional Colombian sauce made primarily from tomatoes and green onions. Unlike a fiery salsa or a sharply acidic condiment, Hogao is mellow, savory, and deeply comforting—slow-cooked until the ingredients melt together into a rustic, flavorful base.

It’s not just a sauce—it’s the soul of the kitchen.

Ingredients:

2 ripe tomatoes, chopped
3 green onions, sliced thin
1/2 white onion, diced
3-4 garlic cloves, minced (optional)
2 tbsp olive oil
1 - 1.5 tbsp Goya Pasta de Achiote
1 bundle of fresh cilantro chopped
Salt & pepper, to taste
Optional: cumin

Instructions:

Heat olive oil in a medium skillet over medium heat.
Stir in the Goya Pasta de Achiote and cook for 2–3 minutes, allowing the oil to absorb the color and flavor. This step is key to developing that deep, rich taste.
Add the white onion, green onions, chopped tomatoes, and cilantro. Stir well to combine.
Season with salt, pepper, and cumin (if using).
After a few minutes—once the mixture has softened and is gently simmering—add the garlic. This prevents it from burning and keeps its flavor mellow.
Continue to cook over low heat for about 10–15 minutes, stirring occasionally, until the mixture is thick, soft, and jammy.
Taste and adjust seasoning if needed. Serve warm, or store in an airtight container in the refrigerator for up to 5 days.