eatbensmeat

The name is kind of weird, but you can think of this as sort of a Brazilian answer to pico de gallo.   It’s really nice by itself on chips, or on top of feijoada.  I had a bunch left over after a dinner, so I also scrambled it with eggs and queso fresco, that was also great.

Ingredients

1 large red bell pepper, diced

1 large green bell pepper, diced

2-3 medium tomatoes, diced

1 small onion, diced (I actually used a pretty big onion, because I love onions, but some people are stupid and wrong and don’t like it so much)

2 tbsp olive oil

2-3 cloves garlic, minced

1/4 cup white vinegar

1 bunch parsley, chopped

lemon juice and salt to taste

Mix the peppers, onions, tomatoes, oil, garlic, parsley, and vinegar in a large bowl and mix together.  Add lemon juice and salt, still stirring, until you have it where you want it.  It’s one of those things where the longer you let it sit, the better it gets.  Also, feel free to add some chopped jalapenos or red papper to it if you want a kick.