Ingredients

How to make it

  • 1. If using saffron, mix it with 2 Tbsp of water in a small bowl/ramekin and set aside. To extract color.
  • 2. Bring heat to medium and add in either the Achiote/Annatto oil or Canola oil in a small-medium size sauce pot.
  • 3. Add all ingredients except the saffron water mixture, salt, pepper, and cumin. Saute for 2 minutes.
  • 4. Then add in the saffron water (if using), salt, pepper, and cumin. Stir and cook for 20 minutes or until the sauce looks liquidy, the vegetables are very tender.
  • Note:
  • You can keep the hogao for up to a week in the refrigerator in an airtight container.
  • If you want a bit of spice to it, go ahead and add in your favorite pepper or ground spices.

Reviews & Comments 3

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  • Ecualombian 12 years ago
    Thank you!
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  • elgourmand 12 years ago
    I worked for AVIANCA for several years and spent a fair bit of time in Columbia. This is a fantastic sauce that I have eaten often but never made. Thanks for the post. RJ
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  • kristopher 12 years ago
    I've had this before, and its out of this world good! Splendid post :)
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