📍 Where this dish comes from: Pernambuco · Historic Olinda
Discover the history of this region →
Discover the history of this region →
Molho vinagrete is the bright, tangy salsa that sits beside every Brazilian churrasco, feijoada and grilled fish. Tomato, onion and bell pepper are chopped small and dressed with vinegar and oil. This keto version uses a little less onion than usual and plenty of fresh herbs.
Servings: 1 about 2 cups
Ingredients
- 3 ripe plum tomatoes seeded and finely diced
- 1/4 small white onion finely diced
- 1/2 green bell pepper finely diced
- 3 tablespoons chopped fresh parsley or cilantro or a mix
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons cold water
- 1/2 teaspoon salt or to taste
- Freshly ground black pepper
Instructions
- Put the diced tomatoes, onion, bell pepper and herbs in a bowl.
- Whisk the vinegar, olive oil, water, salt and pepper together and pour over the vegetables. Stir gently.
- Let stand for 15 minutes so the flavors blend. Serve the same day, at room temperature, spooned over grilled meat or fish.
Notes
Tip: Soak the diced onion in cold water for 10 minutes and drain before adding it. It takes away the harsh bite, so the onion tastes sweet and crisp.
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This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 10: Sauces & Condiments (Historic Olinda). See all Brazilian recipes