Bowl of Molho Vinagrete
(click to enlarge)

Tomato Salsa / Salad - Brazil


Brazil   -   Molho Vinagrete / Molho à Campanha
Makes:
Effort:
Sched:
DoAhead:  		 1-1/3 #
**
45 min
Hours		 Satisfying, and not chili hot. Always present for BBQ (Churrasco) and also to accompany beans. For Salsa, you could cut a little smaller. See also Comments.

12
4
2-1/2
4
1/4
2
2
-------
2
2
1/3
1/4
-------
oz
oz
oz
oz
c
T

---
T
T
t
t
---
Tomatoes (1)  
Cucumbers (2)
Onion (3)
Bell Pepper (4)
Parsley
Cilantro
Scallions
-- Dressing
Vinegar (5)
Olive Oil, ExtV
Salt
Pepper
---------------
Make   -   (45 min)
  1. Dice TOMATOES about 1/2 inch and let drain (drink the juice with a touch of salt).
  2. Cut CUCUMBERS. For Persians, slice into quarters lengthwise and then crosswise into slices a little less than 1/4 inch thick. These wedges will be a little over 3/4 inch wide on the skin side, so cut any other Cucumber similarly. Mix them well with 1 teaspoon of salt and let sit for at least 20 minutes. Rinse and drain well.
  3. Dice ONION about 1/4 inch.
  4. Cut Bell Pepper into strips about 1/4 inch wide, then cut strips crosswise about 3/4 inch long.
  5. Remove stems from PARSLEY and thick stems from CILANTRO. Chop both fine and mix. Measure is after chopping and lightly packed.
  6. Slice SCALLIONS crosswise, 1/8 inch at the white end increasing to 1/4 inch or so at the green end. Mix with Parsley.
  7. In a small jar, mix all Dressing items.
  8. Toss together All Items except Dressing.
  9. When serving time nears, shake up Dressing and pour over Salad. Toss to coat well. For Salsa, let stand at room temperature for at least an hour to blend flavors. For Salad, rest it in fridge.
  10. Place in serving bowl(s) and serve cool or at a cool room temperature.
NOTES:

  1. Tomatoes:

      These should be ripe, but not over-ripe. Plum Tomatoes can be used and will be less in need of draining.

  2. Cucumbers:

      If at all possible, use small cucumbers that don't need to be skinned or seeded, such as Persian, Japanese or European. If you have only the standard waxed green blimps, peel them and seed them, then measure out the given weight.

  3. Onion:

      Brazilians tend to use Yellow Onions, but White or Red will work fine.

  4. Bell Pepper:

      The photo example was made with green Bell Peppers, but Red, Orange, or Yellow could be used. Green has a somewhat sharper flavor than the other colors.

  5. Vinegar

      White Vinegar seems to be preferred, but White Wine Vinegar can be used and will be a little less sharp. Brazilians Do Not use Lime Juice in this recipe - that's Mexican.

  6. Comments:

      This recipe is best served the day it is made. You can double the quantities for a large buffet salad. Brazilians say this Salsa is essential to accompany grilled meats and BBQ (churrasco) of all sorts. It's also used to accompany beans, or just with bread.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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