Directions

1. Add the pipilongo to a mortar and pestle. Pound a few times to loosen the seeds from the central stems; pick out and discard the stems. Coarsely crush the seeds and set aside.

2. Add the onions and garlic to the bowl of a food processor fitted with the metal chopping blade. Process to a coarse paste.
3. Put the oil into a medium skillet or shallow pan set over medium heat. When the oil shimmers, add the onion paste and cook, stirring occasionally, until the sharp aroma subsides.

4. Return the food-processor bowl to the machine and add the tomatoes and peppers; process to a coarse paste. Add this to the onion mixture in the pan, stir to combine, and add the pipilongo and salt. Continue cooking the salsa on medium-low heat, stirring occasionally, until thickened and most of the liquid has evaporated, about 20 minutes. Add the vinegar and scallions and cook until thickened, an additional 5-10 minutes.

5. Serve hot or at room temperature with plantain chips.