Recipe: Vinagrete Brazilian salsa

By Grant Allen

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Vinagrete Brazilian salsa. Photo / Sarah Ivey
Vinagrete Brazilian salsa. Photo / Sarah Ivey

A must at any Brazilian barbecue, this colourful, piquant salsa is versatile and can be served with grilled meat, sausage, chicken and fish.

Makes 5 cups

• 5 vine-ripened tomatoes, seeded and finely diced
• 2 green capsicums (peppers), seeded and finely diced
• 1 white onion, finely diced
• 2 tbs chopped flat-leaf (italian) parsley
• 2 tbs chopped coriander (cilantro) leaves
• 185ml extra-virgin olive oil
• 185ml white vinegar

1. Combine the tomato, capsicum, onion, parsley and coriander in a medium-sized bowl.

2. Add the olive oil and vinegar and stir well to combine.

Any leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.

- Herald on Sunday

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