Hogao del Pacífico

Tomato and Green Onion Seasoning Sauce

Preparation info
  • 1½ cups

    • Difficulty

      Easy

Appears in
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.