Molho à campanha – Brazilian tomato salsa

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

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Molho à campanha

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
First published in 2016
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When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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