Hogao is the basic sauce to many typical Colombian recipes. You can add it to soups, stews (here they call them ‘‘sudados’’ which translates to sweaty… yummy!), to beans, lentils… During cooking, or at the end, on your ready-to-eat meal. You can eat it warm or cold, add it over food, or in general, as you wish.

Ingredients

• 3 tablespoons vegetable oil
• 1 cup chopped Junca ( green ) Onions
• 2 cups fresh chopped tomatoes
• 1 clove garlic minced
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Instructions

1. Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
2. Reduce the heat to low, add the salt and , cook for 10 minutes more, stirring occasionally until the sauce has thickened.
3. Check and adjust the seasoning.