Each year, many Americans observe National Hispanic Heritage Month (September 15 to October 15) by celebrating the contributions of citizens and ancestors who came from Spain, Mexico, the Caribbean and Central and South America.
Many other Americans however, are unaware of this particular celebration of history and culture. Perhaps the Hispanic migration and diaspora is too new, too close in time and space (no one remembers that it was two Spaniards next to George Washington in his inaugural parade, Bernardo de Gálvez y Madrid, Count of Gálvez and Don Diego de Gardoqui )… but I digress.
This blog is about celebrating Hispanic heritage, and I know no better way of doing that than through food.
This is my recipe for the Colombian Hogao sauce. It is perhaps the most flexible of all our sauces, and I am not just saying that: It really does go with everything, from fried plantains to potatos, to chips, arepas, empanadas, you name it!
!! One last note before I dive into the recipe: If you think you have made too much, you haven’t. Always make an extra batch.
(FOR 2 CUPS)
- 3 tablespoons vegetable oil
- 1 cup chopped scallions or onions
- 2 cups fresh chopped tomatoes
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- Heat the oil in a saucepan, add the onions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened. Then add the tomatoes.
- Reduce the heat to low, add the salt and , cook for about 10 minutes more or until the sauce has thickened. Check and stir, and adjust the seasoning.
Final note: Before turning off the heat, consider adding some grated cheese (mozzarella type). Watch it melt over potatos. Enjoy!