Aji Salsa

2 bunches (about 1 1/2 cups) cilantro, finely chopped
6 scallions, white parts only, finely chopped
1/2 teaspoon hot pepper sauce, such as Tabasco, or to taste
6 plum tomatoes, peeled, seeded and finely diced
1 cup water

In a medium bowl, combine the cilantro, scallions, hot pepper sauce or chili peppers, tomatoes, water and salt to taste. The mixture should taste like a
salsa but with a more liquid consistency. If not using right away, cover and refrigerate.
From the Washington Post, citing a recipe from Colombian Embassy chef Gladys Rodriguez.