Ají (Colombian-Style Tomato and Onion Salsa) Recipe
Latin Cuisine
Regional cuisine from Central and South America.
Published:
Last Updated:
[Photographs: J. Kenji Lopez-Alt]
Read more: Latin American Cuisine: Ají (Colombian-style Salsa)
What's New On Serious Eats
- Yield:makes about 3 cups
- Active time: 3 minutes
- Total time:3 minutes
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.
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
Latin American Cuisine: Ají (Colombian-style Salsa) The Vegan Experience: Maduros with Mint MojoAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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