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. ---------------------------------------------------------------------------
Nutrition
Ingredients
