Colombian Hogao Recipe


Now that the first snowflakes are blowing our way here in Canada, I am missing the warmth of South America even more. Since vegetables in Colombia, South America are often hard to come by in traditional dishes, I often find myself piling on the “hogao”, a delicious vegetable salsa. I’ve since come to associate the taste with travelling, smiling friends and happy memories in the Andean sunshine. Here is a recipe for the delicious Colombian food staple that can be used as a dip for fried plantain, yucca, crackers or tortilla chips. It can also be used as a topping to meat, soups or sandwiches. 

Colombian “Hogao”

Colombian food is known for its lack of spice. Hogao is like salsa, but without the bite. In the absence of spice, I believe that the slight sweetness of the tomato and crisp freshness of the cilantro can be appreciated all the more.



1 large white onion, chopped finely

2 large tomatoes, chopped finely

5 tbs extra virgin olive oil

2 cloves of garlic, chopped finely

1/4 tsp cumin

sea salt

black pepper

1 tbs chopped green onions

2 tbs chopped cilantro


Cook ingredients over medium-low heat until the vegetables melt into a sauce-like consistency. Add to your favourite meat, starch and vegetable dishes. Serve at room temperature.

Buen provecho!


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