Esse vinagrete mexicano é um acompanhamento refrescante e que traz uma acidez maravilhosa para diversos pratos! A picância fica ao gosto do freguês: quem aprecia uma pimentinha pode acrescentar um pouco de dedo-de-moça bem picadinha.
O Pico de gallo fica delicioso com todos os clássicos mexicanos: nachos e tortillas, por cima de tacos ou dentro de burritos. Mas também é ótimo para ser servido com pastel, bolinhos, com feijoada e churrasco. Enfim, um molho muito versátil que combina com tudo!
Ingredientes
- 4 tomates bem maduros, sem sementes, picados em cubinhos pequenos
- 1 cebola roxa pequena picada em cubinhos pequenos
- 1 colher (sopa) de coentro ou salsinha picada
- suco de 1 limão pequeno espremido na hora
- 2 colheres (sopa) de azeite
- sal e pimenta-do-reino moída na hora a gosto
- 1/2 pimenta dedo de moça sem semente picada (opcional)
Modo de preparo
Misture todos os ingredientes e coloque em uma tigela tampada. Deixe marinando na geladeira pelo menos 30 minutos antes de servir.
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