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    Home » Recipes » Side Dish Recipes

    Brazilian Bell Pepper and Onion Vinaigrette

    Modified: Mar 12, 2024 · Published: Jun 19, 2011 by Ashley

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    Bell peppers and onions make this classic, colorful, no-cook, Brazilian Bell Pepper and Onion Vinaigrette a perfect addition to any summertime meal.

    Bowl of colorful chopped bell peppers and onions

    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!

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    Bowl of colorful chopped bell peppers and onions.

    Brazilian Bell Pepper and Onion Vinaigrette

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Settino & Ashley Covelli
    • Prep Time: 5 minutes
    • Total Time: 1 hour 5 minutes
    • Yield: 4 to 6 servings 1x
    • Category: Side Dish
    • Method: No Cook
    • Cuisine: Brazilian
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    Description

    Bell peppers and onions make this classic, colorful, no-cook, Brazilian Bell Pepper and Onion Vinaigrette a perfect addition to any summertime meal.


    Ingredients

    Scale
    • 3 bell peppers, preferably a combination of colors, diced
    • 1 large onion, diced
    • 2 tablespoons white vinegar
    • 2 tablespoons cold water
    • generous pinch Kosher salt

    Instructions

    In a large bowl, stir together diced peppers, onions, vinegar, water, and kosher salt. Cover and refrigerate for at least an hour, stirring occasionally.

    Serve on top of steamed rice.


    Notes

    Use any color of bell peppers and onion that you like.

    Can be made in advance, and holds up well, refrigerated, for several days.

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    Reader Interactions

    Comments

    1. The Mistress of Spices

      June 23, 2011 at 6:04 am

      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.

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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