Vinagrete Brazilian salsa
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|5||Vine-ripened tomatoes, seeded and finely diced|
|2||Green capsicum, seeded and finely diced|
|1||Onion, finely diced|
|2 tbsp||Fresh Italian parsley, flat leaf, chopped|
|2 tbsp||Coriander leaves, chopped|
|185 ml||Extra virgin olive oil|
|185 ml||White vinegar|
- Combine the tomato, capsicum, onion, parsley and coriander in a medium-sized bowl.
- Add the olive oil and vinegar and stir well to combine.
- Any leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.