Aji

• 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
• http://www.seriouseats.com/2012/06/latin-american-cuisine-aji-colombian-style-salsa.html

DIRECTIONS

1. 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