Pemula
Brazilian
Pão de Queijo (Cheese Bread)
Sumber: Tradisional
45 mnt690 kkal
VegetarianBebas gluten
Vinagrete (Brazilian Tomato & Onion Relish)
Not a dressing but a chunky fresh relish of diced tomato, onion and pepper in vinegar — the bright, sharp spoonful that sits beside every Brazilian barbecue and cuts through grilled meat and farofa.
Sumber
Resep oleh Brazilian home kitchens · 🏺 Tradisional · The default churrasco condiment across Brazil
Brazilian churrasco condiment — Vinagrete — also called molho à campanha or molho campanha — is the standard fresh relish of the Brazilian churrasco: diced raw tomato, onion and pepper macerated in vinegar and oil, spooned over grilled meat, sausage and farofa to cut the fat.
Watch it being made
⏱ 20 mnt🍽 6 porsi🔥 60 kkal🇧🇷 Brasil
VeganVegetarianBebas glutenBebas susuBebas kacangRendah karbo
Langkah
The whole dish is in the knife work: cut the tomato, onion and pepper into small, even 5 mm dice so every spoonful has a bit of each.
💡 Deseed the tomatoes first — the jelly and seeds make the relish watery. You want crisp little cubes, not a sauce.
Tip the diced vegetables and parsley into a bowl.
In a small bowl, whisk the vinegar, olive oil, water, salt and pepper. Pour over the vegetables and toss.
Rest at room temperature for at least 15 minutes so the onion mellows and the flavours marry. Taste and adjust the salt and vinegar.
💡 The 15-minute rest is what turns raw chopped salad into vinagrete — the acid takes the harsh edge off the onion. Even better after an hour in the fridge.
Serve cool, spooned over grilled meats, sausages, farofa and rice — or piled onto a slice of grilled bread.
💡 Tips
- Add a finely chopped red chili for heat, or a peeled, diced cucumber for crunch — both are common regional touches.
- It keeps 2–3 days in the fridge but is brightest on the first day. Give it a stir and a fresh pinch of salt before serving leftovers.
Kamu mungkin juga suka
Bagikan resep ini
Sudah coba bikin? Bagikan fotonya di Etalase.
Bagikan hasil masakanmu →