Molho à campanha – Brazilian tomato salsa

Name: Molho à campanha – Brazilian tomato salsa
Total time: 10 min
Ingredients: 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

by Marcello Tully

Item 1 of 1

Side
easy
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

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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

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Method

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 beef tomatoes

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

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

First published in 2016

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Marcello Tully

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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