Ají (Colombian-Style Tomato and Onion Salsa) Recipe

Latin Cuisine

Regional cuisine from Central and South America.

J. Kenji López-Alt
Aj\u00ed (Colombian-Style Tomato and Onion Salsa) Recipe
*
  • Yield:makes about 3 cups
  • Active time:3 minutes
  • Total time:3 minutes
This recipe appears in:
The Vegan Experience: Maduros with Mint Mojo Latin American Cuisine: Ají (Colombian-style Salsa)

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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Ingredients

  • 4 medium roma tomatoes, cut into 1/2- to 1/4-inch dice (about 2 cups)
  • 4 scallions, white parts only, split into quarters lengthwise, finely sliced (about 1/4 cup)
  • 1/2 cup loosely packed fresh cilantro leaves, finely chopped
  • 1 serrano or jalapeño chili, seeds and stems removed, finely chopped (optional)
  • Kosher salt
  • 1/2 cup cold water

Directions

  1. 1.

    Combine tomatoes, scallions, cilantro, and chili in a small bowl. Season generously with salt and let sit 2 minutes until salt dissolves. Add water and stir to combine. Ají can be eaten immediately or stored in a sealed container in the refrigerator for up to 5 days

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