Cristina’s Colombian Aji

Chop the cilantro well.

Chop the scallion onions, including the tender green part (about halfway into the green).

Seed 3 of the Serrano peppers and leave the seeds in 2, then chop them.

In a bowl, combine the chopped cilantro, scallion onions, chopped Serrano peppers, kosher salt, coarse black pepper, and enough vinegar to cover the mixture (about 1 cup).

Mix well and cover the bowl.

Let the mixture sit earlier in the day to allow the flavors to meld.