hogao

This is the key condiment in Colombian cuisine. Colombians tell me there are many different types but, in all the restaurants and homes I’ve eaten at, I’ve really only had one style .

You need a bunch of scallions (also called long onions). I’m still not used to buying so many scallions at once.

• scallions
• tomatoes
• salt
• oil

1. Dice the scallions and tomatoes.
2. Heat some oil in a pan, cook the scallions until translucent.
3. Add the tomatoes and cook briefly (or to taste–when I use canned tomatoes, I often cook it longer to get rid of some of the “fresh can” flavor; it gives a very different flavor).
4. Salt to taste, add a bit of oil, and it’s ready to serve or add to frijoles.