Tomato and onion sauce

Name: Tomato and onion sauce (Hogao o guiso)
Yield: Makes 150 ml/6 fl oz/1½ cups
Cuisine: Colombian
Ingredients: 30 ml/2 tbsp oil; 4 tomatoes, peeled, seeded and chopped; 2 small onions, finely chopped; 1-2 spring onions (scallions), finely chopped; 1-2 spring onions (scallions), finely chopped; 30 ml/2 tbsp finely chopped ají dulce chillies; 30 ml/2 tbsp finely chopped coriander (cilantro); 30 ml/2 tbsp finely chopped coriander (cilantro); 2 garlic cloves, chopped; 15 ml/1 tbsp Worcestershire sauce; pinch of sugar; 2.5 ml/½ tsp salt; 1.5 ml/¼ tsp ground black pepper

Hogao o guiso

Preparation info

Makes
150
ml

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This is probably the most important recipe in all Colombian and Venezuelan cuisine and is used in many recipes, with minor regional variations. The sauce can be prepared ahead of time and kept in the refrigerator for up to five days.

Ingredients

30 ml/2 tbsp oil
4 tomatoes, peeled, seeded and chopped

Americas
Colombia
Venezuela
Fish course
Snack
Sauce
Pescatarian
Gluten-free
South America

Method

Place the oil in a large heavy pan over medium heat. Add all the remaining ingredients and cook for 10-12 minutes, covered, stirring occasionally, to make a chunky sauce.