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- Ingredients
- Recipe
- Onion sliced into half moons1 unit(s)
- Fresh coriander1 tablespoon
- Olive oil2 tablespoon
- Alcohol Vinegar100 ml
- Cachaça30 ml
- Oregano to taste
- Salt to taste
- Black pepper to taste
- Mix the onion cut into half moons (julienne) with the dry spices in a bowl
- Add the oil, vinegar and cachaça, mixing well
- Let it rest for at least 30 minutes (ideally for 12 hours to find out well)
- It goes very well with meat, chicken, sausage and plain with bread.
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