Tia’s Brazilian Vinagrette

Vinagrette is pronounced vin-ah-greh-chee in Portuguese. Tia, pronounced chee-ah, is my sister-in-law in my San Francisco Create-a-Family. She is from Brazil and says that she learned how to cook by watching her mother every day. Today, Tia’s name is synonymous with amazing Brazilian food. This salsa is my favorite in a land of salsas. In Brazil, they call it a viniagrette and use it for feijoada, which is a black bean and pork stew. We eat the vinagrette straight up on chips.

Simple, whole foods make this a winner for pregnancy – packed with Vitamin A, C and flavor! Once you’ve tasted this salsa, you’ll never buy jarred salsa again!

(The fried yucca story is for another day!)

      

Tia’s Vinagrette (or the freshest salsa you’ll ever taste)

1 yellow onion

1 large tomato

1 red or yellow pepper

1 green pepper

1 bunch cilantro

4 green onions

1 Tablespoon red wine vinegar

1/4 cup olive oil

salt and pepper to taste

Make sure that all of your ingredients are organic for the brightest flavor and the highest nutritional content. Chop all of the ingredients to a fairly small dice, mix with vinegar, olive oil and salt and pepper. Add a little water if you like it. There you have it, as easy as that!