recipe
Vinagrete: Brazilian Tomato and Onion Relish
Finely diced tomato, onion and green bell pepper in a sharp vinegar dressing. An easy Brazilian barbecue side that also brightens a plate of rice and beans.
Plus an optional 20–30-minute chilled rest.
About 6 side servings (estimated)
Ingredients and method
About 6 side servings (estimated)
Planning estimate: 15–20 min · Easy. Plus an optional 20–30-minute chilled rest.
Timing guide: Allow 15–20 minutes to wash, dice and mix. An optional 20–30 minutes in the refrigerator lets the dressing mingle with the vegetables; stir and taste again before serving.
Method
- Rinse the tomatoes, pepper and optional parsley under running water and dry them. Cut the tomatoes into roughly 1/4-inch dice. Remove very watery seed pockets if needed, keeping the firm flesh and skin.
- Finely dice the onion and green pepper to about the same size as the tomato. For a milder raw-onion bite, rinse the diced onion briefly under cold water and drain thoroughly; do not leave extra water in the bowl.
- Whisk the vinegar, olive oil, salt and a little black pepper in a medium nonreactive bowl. Fold in the tomatoes, onion, pepper and optional parsley.
- Cover and refrigerate for about 20–30 minutes, if time permits. Stir again and taste before serving; tomatoes release juice and change the strength of the dressing. Adjust with a little salt or vinegar rather than adding water automatically.
- Spoon beside rice and beans or a separately cooked grilled main. Keep the serving bowl cool, and return leftovers to the refrigerator promptly.
A chopped relish for the table
Brazilian vinagrete is a spoonable mixture of chopped vegetables and a vinegar dressing. It accompanies barbecue and bean dishes. Bell pepper is common in some versions and absent from others; this version uses a modest amount for crunch.
The small, even dice matters more than a blender: each spoonful should contain tomato, onion and pepper. Optional parsley gives a mild herbal finish. This is a vinegar-led recipe; it does not require lime juice, hot peppers or sweetener.
Control the liquid without making it dry
Ripe tomatoes supply their own juice. Scoop out only the very watery centers if the tomatoes are especially juicy, then dress them and let the mixture rest briefly. Some liquid in the bowl is desirable because it seasons the food you spoon the relish over.
Vinagrete ranges from an oil-rich dressing to a much sharper vinegar-only mixture. This adaptation uses less oil and a moderate measured quantity of vinegar for a bright side. Allow about 15 minutes to chop, plus the optional refrigerated rest.
Make ahead and allergens
The listed ingredients contain no milk, egg or nuts; check the vinegar and other labels for individual allergies. For the best crunch, make the relish the day you serve it. It becomes softer and juicier during storage.
Keep covered at 40°F or below. Limit time out of refrigeration to two hours, or one hour above 90°F. Vinegar added to taste does not make this a shelf-stable preserve. For quality, use leftover relish within two days.