Vinícius Baggio Fuentes
Vinagrete is the brazilian pico de gallo and this is pretty much a pico de gallo with added stuff to it. The protip for this recipe is to try to cut all the ingredients at around the same size. I like very small cubes, almost to the size of the beans or smaller. This is also halfway through an “arrumadinho” which you can do too. Ingredients 🔗 1 cup cooked pigeon peas1 1 medium bell pepper, finely diced 1 cup finely diced red onion 1 cup finely diced tomatoes 1/2 cup finely diced queijo de coalho2 or more, nobody is watching you, pan fried (use no oil in a non-stick pan so they remain dry) until they are beautifully toasted but not melted.
Ingredients 🔗 2 cups of dried pinto beans 1 large or 2 small fresh bay leaves 1 tbs olive oil 1 piece dried pepper (guajillo, chipotle, whatever you have) 1 garlic clove, smashed vinegar and salt to taste Equipment: instant pot Directions 🔗 Soak beans for 8h, replacing water half way and tossing all water before adding to pot Cover beans with half inch of water Cook for 18 min in high pressure and wait for 10 min before releasing pressure Check doneness of beans, they should be al dente Add bay leaves, dried pepper, salt and olive oil, and mix well to emulsify oil Cook until done Season with more salt & vinegar to taste
I improvised this recipe and it was really good! I’m sure it’s not my invention because the flavors all make sense together but anyway, here it is: Ingredients 1/4 cabbage, thinly sliced (I use a mandolin) 1 carrot, shredded (I use a box grater) 1/2 cup cilantro and parsley, finely chopped 2 or 3 shishito or jalapeño peppers 1 tbs yuzu juice (I used a little bottle juice I bought in a japanese market, this is liquid gold)