Begin by gathering all your ingredients: the chopped tomatoes, yellow onion, jalapeños, jalapeño pickle liquid, cilantro, and sea salt. Make sure everything is fresh for the best flavor.
Next, place all the ingredients into a food processor. Don’t worry about making it too neat; the idea is to blend those flavors together.
Pulse the mixture about 10 times. You want everything chopped roughly to the same size. The jalapeños should be well distributed, adding a spicy kick to your salsa!
Once you’ve pulsed it to your desired consistency, taste a little bit. This is where you can adjust the salt or even add more jalapeño if you like it spicier.
Now, transfer the mixture into a storage container. I love using glass jars for this, as they keep the salsa fresh and vibrant.
Store your 5 Minute Ají in the refrigerator. It can last up to five days, but I doubt it will last that long!
When you’re ready to enjoy it, serve it over your favorite dishes, or as a dip with chips. The flavors will meld beautifully as it rests in the fridge.
