Ají (Colombian-Style Tomato and Onion Salsa) Recipe

J. Kenji Lopez-Alt

Recipe Facts

Active: 3 mins
Total: 3 mins
Makes: 3 cups

Rate & Comment


  • 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. 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

This Recipe Appears In