Hogao is a Colombian sauce based around tomato and onion. It is used extensively in the South American country to flavour everything from meat and fish to vegetables and bread. During my World Cup Challenge last year I made Salmon with Hogao Sauce. Looking back it’s fair to say that it was by far my favourite of all the dishes I made during that month. Since then I have tried unsuccessfully to improve upon the recipe. Extra coriander unbalances it while the addition of a little chilli turns it into something else entirely. Somethings just don’t need to be tampered with! Serve this with anything, we actually enjoyed it over mussels and prawns for New Years dinner.
2 tbsp Extra-Virgin Olive Oil
5 Spring Onions (white and green parts, finely chopped)
300g Cherry Tomatoes (halved)
2 cloves of Garlic (finely chopped)
1/2 tsp Cumin Seed
12g Fresh Coriander (stalks included, finely chopped)
Sea Salt and Freshly Ground Pepper
1. Heat the oil over a medium heat and add all of the ingredients except the coriander and seasoning to the pan. Cook for 10 minutes, stirring regularly.
2. Add the coriander and a good pinch of salt and pepper. Cook over a low heat for 10 minutes. Stir and crush the tomatoes with a wooden spoon as it’s cooking. Add a little boiling water if it gets too dry (depending on tomatoes). Check for seasoning and serve.