Molho à campanha – Brazilian tomato salsa
Item 1 of 1
- Side
- Serves 4
- 10 minutes
This South American fresh tomato salsa recipe from Marcello Tully is similar to a pico de gallo and makes a delicious accompaniment to fish and grilled meats at a summer barbecue. Try adding a squeeze of lime or chopped chilli for an extra hit of flavour.
First published in 2016
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Ingredients
Metric
Imperial
Molho à campanha
- 2 beef tomatoes
- 1/2 green pepper
- 1/2 red pepper, cut into small dice
- 1 onion, finely chopped
- 2 tbsp of coriander, roughly chopped, plus a few whole leaves to garnish
- 50ml of white wine vinegar
- 2 tbsp of olive oil
- salt
- black pepper
SAVE RECIPE
Method
1
Begin by skinning the tomatoes. Bring a small saucepan the boil and add the tomatoes for 30 seconds. Remove from the pan and plunge into ice-cold water.
2
Peel the skins off the tomatoes, then cut into quarters and scoop out the seeds with a spoon. Cut into small dice and transfer to a large mixing bowl
3
Add the remaining ingredients to the bowl and mix well. Serve immediately or refrigerate until ready to serve
- 1/2 green pepper
- 1/2 red pepper, cut into small dice
- 1 onion, finely chopped
- 2 tbsp of coriander, roughly chopped
- 50ml of white wine vinegar
- 2 tbsp of olive oil
- salt
- black pepper
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