If you ask me, there is no complete churrasco without Molho a Campanha (Brazilian salsa). If you don’t already know, Molho a Campanha is a bright vinaigrette simply made with diced tomatoes, green bell peppers, and onions. It is a must have side dish in Brazilian barbecues! Why? Because this little sauce is just THE perfect accompaniment to all things grilled!
Molho a Campanha is a perfect accompaniment to all things grilled! It is fantastic with chicken, beef, and even with grilled bread as a snack! So next time you are grilling, throw some bread on the grill and dip it in the molho a campanha while you wait!
I think you could say this salsa is to Brazilians what pico de gallo is to Mexicans. They sure look alike, but they taste very different from one another. The Brazilian has a solid vinegar base, while the Mexican is lemony, thus much lighter in flavor. For this reason, unlike the delicious salsa Mexicana, the molho a campanha isn’t exactly what you’re looking for if you want to dip some yummy chips as a snack. I mean you can, but personally I don’t, as I find the vinaigrette a bit too strong for that. You can however, and I highly encourage you to, still snack with it. Just go with something a bit heavier such as bread (which we totally do in barbecues while waiting for the meats to be done grilling) or fried yucca (which I will show you how to make it sometime).
Anyway, don’t just take my word for it. Make it and see it for yourself! Don’t forget to take a picture of your dish and tag #cookingwithaline for a chance to be featured
So move over Pico de Gallo (but not too far, because we still love you, but right now we’re sorta doing this other thing… )
Let’s get this salsa done quickly, shall we?
Ok… grab your veggies
Chop them like this
Add the oil, the vinegar, the salt and pepper (Tip: add your salt little bit by little bit and taste it to make sure it is to your liking but remember! The salt will continue to dissolve while your salsa is sitting in the fridge. I recommend you add juuuust enough, and then when you are ready to serve, taste again and decide if you want to add more)
E pronto! You are all done
- 3 to matoes cored and diced
- 1 green bell pepper cored, seeded and dices
- ½ onion diced
- ½ cup of a good olive oil
- ¼ white wine vinegar or more if you like it more vinegary
- Salt and pepper to taste
- 2 Tbsp of finely chopped cilantro
- Add the vegetables to a large bowl
- Add the oil and vinegar
- Season with salt and pepper
- Add the cilantro and give it a stir to combine everything
- Cover and let it sit in the fridge for at least a half hour