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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chopped onions, tomatoes, green onions, green pepper, garlic, olive oil, cumin, and sazón goya in a large skillet. | 2. Cook over medium heat, stirring often, until vegetables are soft and fragrant, about 10 minutes. | 3. Add the cilantro and continue to cook for about 5 more minutes, until the mixture is very soft and well mixed. Remove from heat and let cool. | 4. Hogao can be stored for up to a week in an airtight container in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
tomato	2		ripe chopped	124.1379	27.5262	6.4768	1.0795
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
green pepper	1/2	cup	chopped	14.9	3.4568	0.6407	0.1267
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
goya sazon azafran seasoning	2	teaspoons		-	-	-	-
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.