Brazilian Salsa Vinaigrette

September 18, 2005 | Filed Under Vinaigrettes/Salsas/Sauces 

I’m still on a high from the Brazilian Day festival and decided to make a Brazilian salsa vinaigrette during the week.

I LOVE this salsa, taken from the recipe in Cook Brazil. It’s simple, fresh-tasting and as always – an important factor for me – EASY to make. The recipe recommends that you eat it with meat (like churrasco, the Brazilian barbeque), fish or sausage, but I ate it with my pollo frito (fried chicken) and I liked it just fine.

I used a large tomato, red and green bell peppers, bought from the Farmers Market (Oh, so good and fresh!). Since I like red onions, I used one, because the recipe didn’t specify what kind of onion to use.

Highly satisfied with the results, I plan on making it again, next time with the churrasco.

Paz

Brazilian Salsa Vinaigrette

Note: all diced ingredients = ¼ inch

1 cup of diced green and red bell peppers.

½ cup diced onions

1 cup diced ripe tomatoes.

¼ cup white wine vinegar.

2 tbs of olive oil

PREPARE:

In a bowl, mix green and red peppers, onions, tomatoes, vinegar and olive oil.

Hint: add salt to the salsa right before serving it. Salt dehydrates the tomatoes in the mixture if let for long time.

SERVE:

Brazilian Vinaigrette Salsa is great with Brazilian Barbecues or on top of any meat, fish and sausage.

SERVING SIZE: 8 portions

Comments