In Colombia, we use this sauce to flavor many of our typical dishes. It is sometimes called hogao, mainly by people from the Andean regions, and guiso by the rest. You can use it as a finished sauce for potatoes, yuca* or cassava, and meats and poultry as well as an ingredient during preparation. It differs from the Hogao del Pacífico mainly in the kind of onion used; this one uses scallions and the other green onions. Also, this one uses ají dulce* (sweet green peppers) and has other small variations; but you can use them interchangeably. This is a sweeter sauce with a less oily consistency. You can keep it refrigerated in jars for up to two weeks.