The “molho vinagrete“, fresh and refreshing, is the typical Brazilian condiment for the meat of the “churrasco” together with “farofa“, “arroz à grega“, “salpicão“, Russian salad, fries, various salads, and grilled or cooked vegetables.
What would a churrasco be without the molho vinagrete to add to the meat?
This is a vinegar, tomato, onion and pepper sauce, very versatile and known as a country-style sauce in some regions of Brazil and as pico de gallo in Spanish-speaking countries.
Unlike pico de gallo, which uses lime juice as a binder, Brazilians use white wine vinegar and olive oil.
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 Servings
- Cooking methods: No-cook
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients
- 4 Tomatoes
- 2 Onions
- 7 fl oz (about 3/4 cup + 2 tbsp) Olive oil
- 1.7 fl oz (about 3 tbsp + 1 tsp) White wine vinegar
- 2 Green bell peppers
- 6 tbsp Water
- to taste salt
Preparation
Wash and dice the tomatoes and peppers into small cubes, and finely chop the onion.
Combine the other ingredients (olive oil, vinegar, water) and mix well. Adjust with salt to taste.
Stir everything together and set aside in the refrigerator for at least 30 minutes.
Keep refrigerated until ready to serve.
The video recipe:
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