Molho Vinagrete (Brazilian Vinaigrette)

September 20, 2009

Molho Vinagrete (Brazilian Vinaigrette) - kvalifood.com

Molho vinagrete is a fresh, no-cook Brazilian condiment of diced tomatoes, green bell pepper, and onion dressed with olive oil and white wine vinegar. It is served at every churrasco alongside grilled meats, and also goes with feijoada and bread. Think of it as a Brazilian pico de gallo. The vegetables should be diced small and uniform, and the whole thing benefits from 30 minutes in the fridge before serving.

Ingredients

Serves 4-6

3 medium tomatoes (~400 g), seeded and finely diced
1 green bell pepper (~150 g), seeded and finely diced
1 medium white onion (~100 g), finely diced
60 ml extra-virgin olive oil
2 tbsp white wine vinegar
2 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp fresh cilantro, finely chopped (or use all parsley)
salt, to taste (start with 1/2 tsp)
freshly ground black pepper, to taste

Directions

Combine the diced tomatoes, bell pepper, and onion in a medium bowl.
Add the olive oil and white wine vinegar. Season with salt and black pepper.
Add the parsley and cilantro. Stir everything together gently.
Cover and refrigerate for at least 30 minutes before serving. This resting time lets the salt dissolve and the flavors come together.
Taste and adjust the seasoning before serving - you may want more vinegar or salt after resting.

Notes

Dice all vegetables to roughly the same small size (about 5 mm) for even texture.
A second bell pepper (red or yellow) can be added for color without changing the character.
For heat, add a small fresh chili (serrano or malagueta), seeded and minced.
Best eaten the day it is made, though it keeps refrigerated for up to 3-4 days (texture softens).
White onion is traditional. If it tastes too sharp raw, soak the diced onion in cold water for 5 minutes before adding.
The oil-to-vinegar ratio is flexible. Start with 2:1 and adjust to taste.