Tomatoes And Onions - Colombian Hogao

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 20
• 3 large tomatoes (firm, diced in 1/2 inch chunks)
• 2 bunches green onions (chopped)
• 1 bunch fresh cilantro (finely chop the leaves, discard the stems)
• 1 small onions (finely diced) (optional) or 1 small yellow onion (finely diced) (optional)
• 8 tablespoons butter
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt

Recipe

• 1 1. melt butter in a large frying pan over medium heat.
• 2 2. drop all ingredients into the melted butter and mix thoroughly.
• 3 3. cook over medium heat for approximately 10 minutes stirring often.
• 4 4. reduce heat to simmer and cook for another 10 minutes stirring occasionally.
• 5 5. serve.
• 6 serving suggestions: hogao can be used in a variety of ways. in colombia, we use it for just about everything. we put it on top of our arepas (corn meal patties), on top of beans, boiled potatoes, rice, meats of all kinds, yuca, plantains, etc., etc. we also mix it with fried potatoes, eggs or anything else that we want to add flavor to. one of my favorite uses is to simply spread some hogao on top of a warm flour tortilla, roll it up and eat it as a snack. in the mornings, i mix it with an egg and make a breakfast burrito out of it. the uses of hogao are as varied as the people who eat it every day.
• 7 btw, when you finish making the hogao and you have stored it in you favorite tupperware container, grab a piece of bread and sop-up the dripping in the frying pan. man! that’s good stuff!