Ají
A bright Colombian tomato, scallion and cilantro sauce that adds fresh heat and crunch to grilled meats, beans, rice or snacks.
Prep 15 min · Total 17 min · Makes about 3 cups
Ingredients
- 4 medium roma tomatoes, cut into 1/2- to 1/4-inch dice
- 4 scallions, white parts only, split into quarters lengthwise, finely sliced
- 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
- In a small bowl, mix together the tomatoes, scallions, cilantro, and chili.
- Sprinkle in a generous amount of salt, then set the bowl aside for 2 minutes so the salt can dissolve.
- Pour in the water and stir until everything is combined. You can use the ají right away, or transfer it to a sealed container and refrigerate it for up to 5 days.