If you are having a churrasco or feijoada this side salsa is a must. Vinagrete (Brazilian Vinaigrette Salsa) is very popular in any churrascaria in Brazil and there are so many different versions of it. In the south of Brazil, where I am from, we don’t use any high heat peppers so this salsa is pretty mild as far as spiciness but yet so full of flavor. The Brazilian Vinaigrette Salsa goes right on top of your rice, beans and farofa plate making this combo a match made in heaven (or on this case, in Brazil).
Feel free to also use this delicious salsa over beef, chicken and – why not – corn chips.
Dig in!
Vinagrete (Brazilian Vinaigrette Salsa)
The Brazilian "Pico de Gallo". Chopped peppers, red and green onions and tomatoes with a vinegar dressing.
Ingredients
- 1/4 red onion about 1/3 cup diced
- 3 green onions about 1/3 cup diced
- 1 small green pepper no seeds and diced
- 1 small yellow pepper no seeds and diced
- 3 Roma tomatoes no seeds and diced
- 1 tbsp oregano (dry)
- 1 ts salt and pepper (to taste)
- 1/3 cup white vinegar
- 2 tbsp red vinegar
- 1/3 cup olive oil
Instructions
- Combine all ingredients in a bowl and mix well. Let is stand room temp for about one hour before serving so flavors can blend in together.
Notes
A typical Brazilian Vinaigrette is not spicy. If you like to add some heat you can add a chopped jalapeno or a tbsp. of Tabasco sauce. I usually leave the heat on the side so people can add per then own tolerance.
If serving it with feijoada, you can add 1/2 cup of the feijoada sauce (drained/no beans) to the vinaigrette.
Tried this recipe?Let us know how it was!