Ají de Tomate de Árbol

Tree Tomato Salsa

Preparation info

  • Difficulty


  • 1¼ cups

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Here is a very versatile salsa! I keep it in the refrigerator for up to two weeks and add it to salads, hearts of palm, and even use it to marinate chicken and seafood. Just mix a tablespoon of this salsa, a teaspoon of honey or brown sugar, and a teaspoon of oil, and you will have a great marinade for salmon.


  • ½ pound (about 3) tomates de arbol* (tree tomatoes)
  • ½ cup minced green onions
  • ½ cup minced cilantro
  • 3 teaspoons lime juice
  • teaspoons white vinegar
  • 1 teaspoons sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon hot sauce, or to taste


  1. Peel and puree the tree tomatoes in a blender.
  2. Place in a nonreactive bowl; add the green onions, cilantro, lime juice, vinegar, sugar, salt, pepper, hot sauce, and 3 tablespoons of water.
  3. Refrigerate overnight if desired as this improves the flavors.

Serve with Empanadas, Patacones, soups, and seafood.