Copyright Chris Frost 2019 | All Rights Reserved






Eight months before my son was born, I was working on a project in Colombia. One evening, my local host took me and the team to a Parrillada in the hills overlooking Bogata. The meat was awesome, but the salsas that accompanied the meat were mind-blowing. This is one of those salsas.
Here's a recipe for Hogao, as commonly prepared in the Bogota region of Colombia:
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Colombian
Servings 8 people
Calories 55 kcal


  • 1 saucepan


Sazón mix

  • 1 tbsp ground cumin
  • 1 tbsp achiote annatto powder or paprika
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried oregano
  • 1 tsp ground coriander optional


  • 4 large tomatoes (chopped)
  • 4 large spring onions (finely chopped)
  • 4 clove garlic minced
  • 4 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp rock salt
  • 1 tsp Sazón mix
  • ½ ground black pepper
  • ¼ cup fresh coriander leaves (chopped)


Prepare the Sazon mix

  • In a small bowl, combine all the ingredients thoroughly.
  • Mix well until all the spices are evenly distributed.
  • Store the sazón in an airtight container or a sealed jar for future use.


  • Heat the vegetable oil in a large skillet over medium heat.
  • Add the chopped onions and garlic, and sauté until the onions become translucent and the garlic is fragrant.
  • Add the tomatoes to the skillet and cook for about 10-15 minutes, or until they have softened and released their juices.
  • Stir in the ground cumin, salt, and black pepper, and mix well with the tomato mixture.
  • Reduce the heat to low and let the mixture simmer for an additional 10-15 minutes, stirring occasionally.
  • Add the chopped cilantro during the last few minutes of cooking.


  • Once the hogao has thickened and the flavors have melded together, remove it from the heat and let it cool slightly before serving.


Hogao is a versatile and essential Colombian sauce that adds depth and flavor to various dishes. It can be served with arepas, empanadas, grilled meats, and other Colombian specialties, adding a delightful taste of Bogota's culinary heritage.
Keyword hogoa, spring onion, tomato

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