Vinagrete
By Groceree
Also known as Molho Vinagrete · Brazilian Salsa
The chopped tomato and onion salsa that sits on every Brazilian churrasco table, dressed with vinegar and oil and left to sit so the onion softens into it.
Last updated
- Servings
- Makes about 600 ml
- Prep
- 15 min
- Total
- 45 min
Ingredients
tomatoes4
white onion1
green peppers1
flat-leaf parsley1 handful
spring onions2
white wine vinegar5 tbsp
olive oil4 tbsp
salt1 tsp
black pepper
water3 tbsp
Instructions
- 01
Halve and deseed the so the salsa does not turn watery as it sits.
- 02
Dice the , and small and to roughly the same size, and put them in a bowl. Vinagrete is judged on the knife work.
- 03
Chop the and slice the . Mix the , , , and , stir in the and , and pour it over the vegetables.
- 04
Leave for at least 30 minutes before serving. The needs that time to lose its raw edge.
- 05
Stir again and check the just before it goes on the table.
Notes
- The splash of water is deliberate. Brazilian vinagrete is looser and sharper than a Mexican salsa, and it is spooned over meat like a dressing.
- Let it stand for at least 30 minutes. Straight from the knife the onion is harsh.
- It is the default accompaniment to churrasco, feijoada and grilled fish alike.
Nutrition per serving
- Calories
- 80 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 7 g
Estimated from the ingredients.
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