Brazilian Vinagrete (Molho Vinagrete)
No Brazilian churrasco is complete without vinagrete. Uses vinegar and olive oil (not lime), parsley (not cilantro), reflecting Portuguese influence.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Ripe firm tomatoes, finely diced (Roma preferred) | 80 g |
| White or yellow onion, finely diced | 40 g |
| Green bell pepper, finely diced | 30 g |
| Flat-leaf parsley, finely chopped | 10 g |
| Extra-virgin olive oil | 50 ml |
| White wine vinegar | 40 ml |
| Salt | 3 g |
| Black pepper | 1 g |
Method
- Dice all vegetables into 5 mm pieces. Finely chop parsley.
- Combine all vegetables and parsley.
- Whisk together olive oil, vinegar, salt, and pepper. Pour over vegetables. Toss.
- Refrigerate 30–60 min before serving.
Notes
Never add garlic or lime — changes character entirely.
Pairs with: Churrasco, feijoada, crusty bread.
Sources: