This recipe appears in:The Vegan Experience: Maduros with Mint Mojo Latin American Cuisine: Ají (Colombian-style Salsa)
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- 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
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