Hogao del Pacífico

Tomato and Green Onion Seasoning Sauce

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Preparation info

  • 1½ cups

    • Difficulty


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Here is a second kind of hogao, which comes from the Pacific region and is used both as an ingredient and a sauce. Here, as in many Pacific region recipes, you find that the onion used is the green onion, a thick and larger type of scallion; also, cumin* is more present. This is an oilier sauce with a more pungent taste and smell. You can keep it refrigerated in jars for up to two weeks.


  • 3 tablespoons olive oil
  • cups sliced green onions*
  • 1 cup peeled and diced tomatoes, seeds included
  • 4 cloves garlic, mashed
  • ½ chicken bouillon cube
  • ½ teaspoon salt
  • ½ teaspoon color* or Sazón Goya with Saffron
  • ½ teaspoon ground cumin* (optional)
  • ¼ teaspoon pepper
  • 3 tablespoons chopped cilantro


  1. In a large sauté pan, heat the oil over medium heat. Add the green onions, tomatoes, garlic, bouillon cube, salt, color, cumin (if using), and pepper, and cook for 5 minutes.
  2. Add the cilantro, reduce the heat to low, and cook for 20 minutes more.
  3. You will have a very soft and moist consistency, almost like a sauce.

Add this recipe to meats, chicken, potatoes, and yuca.