Aji Pique (Hot sauce)

• 7 scallions, white parts only, minced
• 1/4 cup minced fresh coriander
• 1 tomato, peeled, seeded and minced
• 1 tablespoon minced hot red or green chilies (or to taste)
• 2 ounces white wine vinegar
• 2 ounces water
• 1 tablespoon vegetable oil
• Salt to taste

1. Combine all ingredients in a small bowl, and stir well.
2. Prepare at least a half hour before serving.
3. This sauce will keep for more than a week tightly covered in the refrigerator.

scallions, fresh coriander, tomato, hot red, white wine vinegar, water, vegetable oil, salt

Taken from cooking.nytimes.com/recipes/2399 (may not work)