Aj\u00ed (Colombian-Style Tomato and Onion Salsa)

[Photographs: J. Kenji Lopez-Alt]

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Ají (Colombian-Style Tomato and Onion Salsa)

About This 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)


  • 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


  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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