4mediumRoma tomatoesCut into ¼-⅓ inch dice (about 2 cups)
4stalksscallionsspring onions, white parts only, split into quarters lengthwise, then finely sliced (about ¼ cup)
⅓cupcilantro leavesfinely chopped, loosely packed
1eachchili pepperSerrano or Jalapeño, seeds and stem removed, finely chopped
Instructions
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.