REGION: Rio de Janeiro | |
Brazilian version of pico de gallo. Instead of jalapeno, it has green and red peppers. | |
INGREDIENTS: | |
Note: all diced ingredients = ¼ inch 1 cup of diced green and red bell peppers. ½ cup diced onions 1 cup diced ripe tomatoes. ¼ cup white wine vinegar. 2 tbs of olive oil | |
PREPARE: | |
In a bowl, mix green and red peppers, onions, tomatoes, vinegar and olive oil. Hint: add salt to the salsa right before serving it. Salt dehydrates the tomatoes in the mixture if let for long time. | |
SERVE: | |
Brazilian Vinaigrette Salsa is great with Brazilian Barbecues or on top of any meat, fish and sausage. SERVING SIZE: 8 portions. | |
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