Brazilian
Vinagrete Brasileiro
Brazilian churrasco relish of small-cut tomato, onion, green bell pepper, and parsley rested in wine vinegar and olive oil until juicy, sharp, and spoonable.
6 servings · 20 minutes prep
Ingredients
Vinegar Base
- 1 small white onion, cut into 1/4-inch dice
- 1/4 cup red wine vinegar
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
Vegetables and Finish
- 1 pound ripe Roma tomatoes, loose seed gel removed and cut into 1/4-inch dice
- 1/2 medium green bell pepper, seeded and cut into 1/4-inch dice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped flat-leaf parsley
Directions
Temper the Onion
- Stir the white onion, red wine vinegar, kosher salt, and black pepper in a mixing bowl. Rest for 10 minutes.
Build the Relish
- Fold in the Roma tomatoes and green bell pepper, then stir in the olive oil. Keep the dice intact rather than crushing them to draw out liquid.
Rest and Finish
- Rest at cool room temperature for 20 minutes, stirring once halfway through. Fold in the parsley, then taste both a spoonful of vegetables and the liquid for salt and vinegar balance.
- Serve the same day in a bowl deep enough to hold the juices, spooning liquid along with the dice. Refrigerate promptly after service.
