Brazilian Vinaigrette Sauce Molho De Vinagrete Recipes

VINAIGRETTE SAUCE

Steps:

• Put 2 teaspoons olive oil, all the balsamic and other vinegar, mustard, salt, pepper and parsley in a bowl and blend well.
• Heat remaining tablespoon olive oil in a small skillet, and add onions and garlic. Cook, stirring, over high heat until onions start to become golden. Spoon and scrape this mixture into the bowl. Stir to blend.

VINAGRETE (BRAZILIAN TOMATO SLAW)

Steps:

• Mix tomatoes, cucumber, red bell pepper, onion, parsley, lime juice, olive oil, green onions, cilantro, vinegar, salt, and pepper in a large bowl. Let stand at room temperature until flavors combine, about 3 hours.

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

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. Brazilian Vinaigrette Salsa is great with Brazilian Barbecues or on top of any meat, fish and sausage.

BRAZILIAN VINAIGRETTE

Steps:

• Place all ingredients in a medium bowl; stir until well combined. Season with pepper and let stand at least 20 minutes before using.

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!