Brazilian vinagrete is a chopped relish: you should see separate pieces of tomato, onion, and pepper in its vinegar dressing. It gives grilled meat a welcome cool, sharp contrast. Dice the vegetables evenly, keep their texture, and spoon up a little of the dressing with each serving.
Brazilian Vinagrete
Chopped tomato, pepper, and onion for the churrasco table
An even hand-cut dice gives every spoonful tomato, pepper, onion, and a little vinegar dressing.
TypeCondiments
Prep15 minutes
Cook0 minutes
Rest20 minutes
Total35 minutes
YieldAbout 550 g
Servings6
ServingOne-sixth of the batch
DifficultyEasy
CuisineBrazilian
Ingredients
Batch
Instructions
Serving Ideas
- Serve with grilled beef, farofa, and rice, or spoon into a grilled sausage roll.
Substitutions
- Use red pepper for a sweeter version. White vinegar is an alternative to wine vinegar; start with a little less if it tastes very sharp.
Chef Tips
- A small, even dice makes it easier to get all three vegetables in one spoonful. A food processor releases too much juice.
Storage
Keep covered in the refrigerator at 4°C or below and use within 2 days. The vegetables are crispest on the first day.
Allergen Notes
Wine vinegar may contain sulphites.