A Brazilian-style molho vinagrete — more salsa than dressing. Goes with everything grilled.
Method
- Combine the vinegar, olive oil, and garlic in a bowl and whisk to emulsify.
- Add the chilli, green pepper, tomato, and onion. Stir well.
- Season generously. Leave to stand for at least 15 minutes before serving so the vegetables soften slightly.
Ingredients
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 clove garlic, very finely minced
- 1 fresh red chilli, finely diced
- 1/2 green pepper, very finely diced
- 1 ripe tomato, deseeded and finely diced
- 1/2 small onion, very finely diced
- Salt & pepper to taste
Hints & Tips
- All the vegetables should be cut very finely — this is a sauce, not a salsa.
- Makes ahead well; keeps in the fridge for 2 days.