Hogao (Colombian Tomato and Onion Sauce) with Plantain Chips
A flavorful dairy-free Colombian tomato and onion sauce served with homemade baked plantain chips.
Ingredients
- 4 medium Ripe Tomatoes
- 1 medium Red Onion
- 3 cloves Garlic
- 1/4 cup Green Onion
- 2 tablespoons Cilantro
- 2 tablespoons Vegetable Oil
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 large Green Plantains
- 1 tablespoon Olive Oil
- 1/4 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the hogao: Heat vegetable oil in a skillet over medium heat. Add red onion and garlic, and cook until softened.
- 2Add diced tomatoes, green onion, cilantro, cumin, salt, and pepper. Cook for 20-25 minutes, or until the sauce has thickened.
- 3Prepare the plantain chips: Preheat oven to 190°C.
- 4Peel the green plantains and slice them thinly into chips.
- 5Toss the plantain chips with olive oil and salt.
- 6Arrange the plantain chips on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
- 7Serve the hogao with the baked plantain chips.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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