Colombian · serves 4 · about 25 minutes
Colombia's mother sauce — tomato and scallion melted down in good oil. Spoon it over beans, rice, eggs, patacones, everything. A jar of hogao in the fridge is a Colombian kitchen in standby.
Ingredients
- 4 ripe tomatoes, finely chopped or grated
- 6 scallions, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1/2 tsp ground cumin
- to taste salt
Method
- Warm the olive oil in a wide pan over medium-low heat and add the scallions. Cook gently 3-4 minutes — soft, never browned.
- Add the garlic and give it one fragrant minute.
- Add the tomato, Sazon, and cumin. Lower the heat and let it melt down 12-15 minutes, stirring now and then.
- It's ready when the tomato has fully collapsed and the oil rises shiny at the edges.
- Season with salt. Use warm, or jar it — it keeps a week in the fridge and improves everything it touches.