Brazilian Vinaigrette Or Pico De Gallo Recipes

PICO DE GALLO

Steps:

• In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

PICO DE GALLO

Steps:

• Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

BRAZILIAN VINAIGRETTE

Steps:

• Dice peppers, onions, and tomatoes.
• Mix all of the ingredients in a bowl.
• Let mixture sit for a while to bring out the flavors. (I prefer the vinaigrette a little on the colder side so I refrigerate it).
• ** Side note: If you're going to add salt do it just before serving (salt will cause the tomatoes to dehydrate.) Enjoy!

BRAZILIAN VINAIGRETTE SAUCE (MOLHO DE VINAGRETE)

Steps:

• Combine all the ingredients in a large bowl.
• Stir well and serve either at room temperature or cold.
• Flavors intensify upon standing.

BRAZILIAN VINAIGRETTE OR PICO DE GALLO

Steps:

• 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.