Vinagrete de Andu

· 296 words · 2 minute read

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. Make sure to give the cubes of cheese plenty of space in the pan so they don’t clump when they start melting
  • 1 tbs of diced pickled hot peppers (I used brazilian malagueta but even calabrian paste would work well here)
  • 1/4 cup (each) of green onions, cilantro and parsley (you may omit some but don’t omit the cilantro), roughly chopped
  • juice of 2 limes
  • salt and pepper to taste
  • olive oil to taste

Preparation 🔗

Mix all of the ingredients except the cheese and the beans in a bowl and let it rest for a little bit in the fridge so the flavors marry together. Before serving, mix the beans and the cheese and adjust the flavor with salt, pepper, lemon juice and/or olive oil. Enjoy!

  1. to cook the pigeon peas, soak them overnight, then pressure cook with a fresh bay leaf (no salt!) for 10 minutes and let pressure release naturally. Then, after releasing pressure, add salt and boil until cooked through. Let cool and discard water. ↩︎

  2. halloumi is a great sub! ↩︎

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