Colombian Aji

Thoroughly wash the bunch of cilantro and bunch of green onions under cold running water, then pat them dry with paper towels.

Peel and roughly chop the yellow onions into manageable pieces for easier processing.

Finely chop the cilantro, including the stems, and place it into a medium mixing bowl.

Thinly slice the green onions, including both the white and green parts, and add them to the bowl with the cilantro.

Finely dice the yellow onions into small, uniform pieces and add them to the mixing bowl with the other chopped ingredients.

Pour the vinegar over the chopped herb and onion mixture, then stir everything together until well combined.

Taste the aji and adjust the vinegar level as needed, adding a pinch of salt if desired to enhance the flavors.

Allow the aji to rest at room temperature for at least 10 minutes before serving so the flavors meld together, or refrigerate in a sealed jar for up to three days.