1 envelope of unflavored gelatin
1/3 cup of water
3 tomatoes, peeled and seeded, cut into cubes
1 cucumber with peel and seeds removed, cut into cubes
2 tablespoons of chopped salted sausage
2 medium-sized bell peppers, seeded and cut into cubes
1/4 cup of finely chopped pico de gallo
1 small onion, finely chopped
2 cloves of garlic, minced
1 cup of orange juice
1 cup of white wine
1 tablespoon of salt
1 teaspoon of ground black pepper
Molho
1 cup of coconut milk
1/2 cup of white wine
1 tablespoon of salt
1 tablespoon of grated carrot
1 tablespoon of finely shredded lemon zest
1 envelope of unflavored gelatin
1/3 cup of water
3 tomatoes, peeled and seeded, cut into cubes
1 cucumber with peel and seeds removed, cut into cubes
2 tablespoons of chopped salted sausage
2 medium-sized bell peppers, seeded and cut into cubes
1/4 cup of finely chopped pico de gallo
1 small onion, finely chopped
2 cloves of garlic, minced
1 cup of orange juice
1 cup of white wine
1 tablespoon of salt
1 teaspoon of ground black pepper
Molho
1 cup of coconut milk
1/2 cup of white wine
1 tablespoon of salt
1 tablespoon of grated carrot
1 tablespoon of finely shredded lemon zest
1
Dissolve the gelatin in hot water
2
Grease a 22 cm diameter mold with oil
Mix all the ingredients together
Let it set and mix occasionally
When it's lightly firm, place it in the mold
Let it set for six hours or until it's firm
Molho
Mix all the ingredients together and bring to a boil
Reduce heat and let simmer for ten minutes or until the sauce thickens slightly.
