Molho à Campanha
This is the constant companion to a Sunday churrasco. The key is in the consistency; keep your vegetable dice uniform so that every spoonful carries a bit of everything.
Consistency is your only job here.
The smaller and more uniform you cut the vegetables, the better they will absorb the dressing. Take the time to remove the seeds and excess liquid from the tomatoes before dicing.
- Sharp chef's knife
- Large mixing bowl
- Cutting board
What goes in.
- 3 largeripe tomatoes, seeded and diced
- 1 mediumwhite onion, finely diced
- 1 smallgreen bell pepper, seeded and finely diced
- 1/2 cupextra virgin olive oil
- 1/4 cupwhite wine vinegar
- 2 tbspfresh parsley, chopped
- to tastesea salt and black pepper
Let it sit
After mixing, leave the bowl on the counter for at least 15 minutes before serving. The salt pulls moisture from the vegetables, turning the oil and vinegar into a cohesive, seasoned base.
The method.
Prep the vegetables
Dice the tomatoes, onions, and peppers into 1/4-inch cubes. Keep them uniform to ensure the texture is balanced.
Combine
Place all diced vegetables and chopped parsley into your mixing bowl.
Dress
Pour the olive oil and vinegar over the vegetables. Season liberally with salt and pepper.
Rest
Fold the mixture gently and allow it to sit at room temperature for 15 to 20 minutes before serving.
Other turns to take.
Spicy
Add one finely minced malagueta or serrano chili to the mix for a sharp heat.
Citrus
Replace half the vinegar with fresh lime juice for a brighter, more floral acidity.
When it doesn't go to plan.
Discard the watery, seeded centers of the tomatoes to prevent the sauce from becoming too thin.
Use a white onion rather than red; the flavor is cleaner and holds up better to the vinegar.
If you have leftovers, they will keep for a day, but the vegetables will lose their initial crispness.
The ones that keep coming up.
Should I refrigerate it?
It is best served at room temperature. If you must store it, keep it in the fridge but bring it back out 20 minutes before you eat.
Can I use other peppers?
Green bell pepper is traditional for its slightly bitter, grassy note, which cuts through fatty meats. Red pepper is sweeter and changes the flavor profile significantly.