Colombian Hot Salsa

Description

A fiery, fresh salsa built on the foundation of Colombia's beloved salsa criolla—diced raw onion and tomato—but kicked up with aji and habanero peppers for layers of authentic heat. Serve alongside grilled meats, arepas, or as a bold table condiment.

Ingredients

• 3 large ripe tomatoes, diced small (seeds reserved)
• 1 large white onion, finely diced
• 3–5 fresh aji peppers (or jalapeños), seeded and minced
• 2 habanero peppers, minced fine (wear gloves; keep seeds for extra heat)
• ½ cup fresh cilantro, leaves and tender stems, chopped
• ¼ cup white vinegar
• 2 tbsp avocado oil or olive oil
• 1 tsp salt, or to taste
• ½ tsp black pepper

Instructions

1. Dice the tomatoes as small and fine as possible; set them aside in a bowl. Reserve the tomato seeds and juice—these add body and brightness.
2. Finely dice the white onion. Rub it between your hands with a pinch of salt for 30 seconds to mildly soften the bite without cooking it.
3. Seed and mince the aji peppers. For more heat, include some of the seeds. Mince the habaneros separately; wear gloves to protect your hands.
4. In a large mixing bowl, combine the diced tomatoes (with their reserved juices), onion, aji peppers, and habaneros. Stir gently.
5. Add the chopped cilantro, white vinegar, oil, salt, and black pepper. Mix everything together until evenly distributed.
6. Taste and adjust seasoning. Add more salt if needed; the acidity from the vinegared tomatoes should balance the heat.
7. Let the salsa rest at room temperature for at least 15 minutes before serving so the flavors meld. Store any leftovers covered in the refrigerator for up to 3 days.

Notes

• For milder heat, use only aji peppers and omit the habaneros. For maximum fire, leave all pepper seeds in.
• Salsa criolla is always served raw—no cooking involved. The vinegar does the "preserving."
• In Colombia this would be called "salsa criolla picante"; it's a staple on every table for breakfast with eggs or lunch with rice and beans.
• Pairs well with grilled chicken, fish, empanadas, or simply crusted bread.