Irene and Edwin

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Ají (Colombian Salsa)

Ají (Colombian Salsa)

Prep Time5 minutes
Course: Condiment
Cuisine: Columbian
Keyword: Chilis, Cilantro, Onions, Tomatoes
Servings: 6 (3 cups)
Author: Edwin Voskamp


  • 4 medium Roma tomatoes Cut into ¼-⅓ inch dice (about 2 cups)
  • 4 stalks scallions spring onions, white parts only, split into quarters lengthwise, then finely sliced (about ¼ cup)
  • cup cilantro leaves finely chopped, loosely packed
  • 1 each chili pepper Serrano or Jalapeño, seeds and stem removed, finely chopped


  • Combine tomatoes, scallions, cilantro, and chili in a small bowl.
    Season generously with salt and let sit for 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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