Yellow tomato ají

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This is based on a recipe on the My Colombian Recipes blog for the more traditional version of ají made with gooseberries. If tart-sweet goose-berries are available, try using them instead of the tomatoes, or use a combination of the two.


  • 1 pint (10 ounces/280 g) yellow cherry tomatoes or coarsely chopped sweet yellow tomatoes
  • ¼ cup (30 g) diced sweet onion
  • 1 habanero chile, seeded and chopped (wear gloves or otherwise avoid touching the cut surfaces with your hands)
  • tablespoons sugar
  • ½ teaspoon salt, or to taste
  • ½ bunch fresh cilantro, including tender stems, chopped
  • Juice of 1 lime


Morning or Evening

Put the tomatoes, onion, chile, sugar, salt, and ¼ cup (60 ml) water in a 2-quart (2-L) saucepan and cook over high heat until the tomatoes are very soft and are breaking down, 5 to 7 minutes. Add the cilantro and lime juice and use an immersion blender to puree the sauce until smooth. If doing this in the morning, transfer to a covered container and refrigerate. Bring the salsa to room temperature before serving.