My father-in-law and I picked up this dish from some Brazilian hang glider and paraglider pilots upstate at his brother’s flight park a few years back. It’s super simple and delicious (if you enjoy raw onions and peppers). Trust me, the bad breath is totally worth it. We’ve been calling it “vinaigrette” but I know that can’t be the right name. There’s no oil in it, and I can’t find anything online that’s similar enough to use that name instead. If anyone knows the right name for this, please let me know. It’s one of our favorite things – it’s great over freshly steamed white rice. Yum!
Brazilian Pepper and Onion Vinaigrette
Settino & Ashley Covelli
3 bell peppers, preferably a combination of colors
1 large white or red onion
2T white vinegar
2T water
generous pinch Kosher salt
Chop the peppers and onions and put them in a bowl. Add salt, vinegar and water and stir to coat. Refrigerate for at least an hour, stirring occasionally. Serve on top of steamed rice.
Big Flavors Rating: 5 Stars
One Comment
The Mistress of Spices
This is actually one of my favorite things about eating in Brazilian rodizios. Not sure of the name, but it’s totally delicious! Complements so well the black beans, rice, plantains and other starchy foods.