Follow these steps for perfect results
plum tomatoes
peeled & finely diced
scallions
finely sliced
onion
finely diced
garlic cloves
minced
red bell pepper
seeds removed & finely diced
saffron
salt
pepper
cumin
canola oil
butter
Mix saffron with 2 Tbsp of water and set aside to extract color.
Heat Achiote/Annatto oil or Canola oil in a sauce pot over medium heat.
Add diced tomatoes, scallions, onion, minced garlic, and red bell pepper to the pot.
Saute the vegetables for 2 minutes.
Add saffron water (if using), salt, pepper, and cumin to the pot.
Stir the mixture and cook for 20 minutes, or until the sauce has thickened and the vegetables are tender.
Expert advice for the best results
Adjust the amount of cumin and pepper to your liking.
For a richer flavor, use olive oil instead of canola oil.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a small bowl alongside the main dish.
Serve with grilled meats.
Use as a base for stews.
Top with fresh cilantro.
Pairs well with the savory flavors.
Discover the story behind this recipe
A staple in Colombian cuisine, often used as a base for other dishes.
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