Colombian Tomato Salsa

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Preparation time
5 mins
Cooking time
20 mins
Posted by
Posted on
0 ½ teaspoon
2 tsp
Ground cumin
Garlic cloves, minced or finely chopped
4 Cups
Ripe, fresh and chopped tomatoes
2 Cups
Finely chopped spring onions (scallions)
6 tbspn
vegetable oil
0 ½ teaspoon
Ground pepper
Colombian Tomato Salsa

Salsa hogao is an essential condiment here in Colombia that can be found on the dinner table of most family homes. Forget ketchup, this is the real deal: fresh, homemade, and sugar-free! Served with dishes like grilled meat, eggs, arepas, and papas criollas, this simple salsa can also used as a base to go with pasta or even as an appetizer with bread or chips.

There are many versions of salsa hogao out there. Over time you can adapt this recipe to your preferred taste; For example, some people add white onions, grated carrots, peppers and cilantro.

I’m recommending starting out with this version from My Colombian Recipes which is easy to make, low on cost and tastes fantastic. You know the saying; if it’s not broke, don’t fix it!

I’ve included enough ingredients to make a big portion, which should last for a few serving as a condiment, but feel free to halve the recipe if there are just two of you. The oil helps to preserve the salsa, so don’t reduce this by too much.

Use this as a guide; if you don’t have a measuring cup on hand, use about half of a coffee mug or thereabouts. Adding a little more of one thing or a little less of another won’t ruin it. Do try and source high quality tomatoes, this will make the salsa even more sabrosa!

  1. Heat the oil in a saucepan, add the spring onions and begin to fry for 2-3 minutes over a medium heat. Add the garlic and cumin and give it a stir before adding the tomato. Cook gently for 10 minutes, stirring occasionally until softened.
  2. Turn down the heat to low and add the salt, cooking for another 10 minutes more until the sauce has thickened. Check and adjust the seasoning. Serve warm.
  3. Serve. It really is that simple!

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