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
Kosher salt
1/2 cup cold water
Directions
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.
