Vinagrete

This was the first Brazilian dish that i learned how to make. It is a simple garnish that is served at any barzinho, or bar & grill (pronounced "Bar-zeen-h-yo") or family churrasco, or bar-b-que (pronounced "Shoo-hah-scoe") here in Brazil.

Vinagrete (pronunciation: "Vee-nah-grd-etch") can be served in lieu of salad or atop lettuce, rice, mandioca - otherwise known as yuca root (pronounced "Mahn-djee-oh-kuh") - or served right next to a crisp drumstick or grilled steak.

I actually learned how to make this while back, in Texas. It was a welcome relief, as our own "Vinagrete" or Pico de Gallo (in Central Texas, anyway) had evolved in the past decade or so, to be nothing short of liquid fire - sans flavor. I looooove spicy food, if it is flavorful, but can't stand something that burns your mouth just for the sake of burning it - without a discernible tasty benefit. Vinagrete was just what the Dr. ordered.


Ingredients:
1 Medium White or Yellow Onion
2 Medium Tomatoes
1 Med-Large Green Pepper
1 Tablespoon Olive Oil
2-3 Tablespoons White Vinegar or Lime flavored Vinegar, if available (again, to taste... start with 2, and experiment - for me, more vinegar = tastier)
Garlic Salt to taste (you can use regular salt, but i get more rave reviews with garlic salt)
Black Pepper to taste (i make it with almost 1/2 a teaspoon)


* squeeze of lime, if you are so inclined. Some people add it, some don't. It's good both ways.

* 1 teaspoon of cilantro, finely chopped, is also optional.


Directions:
1. Dice the onion, tomatoes and green pepper into small cubes, all relatively the same size.

2. Combine in a bowl with the olive oil, vinegar, salt & pepper.

3. Pronto.



Hint: Vinagrete is best served chilled...



I hope you enjoy it.