Steven Raichlen's Barbecue! Bible


Molho à Campanha (Country Salsa)

Recipe from Steven Raichlen's Planet Barbecue

This vibrant condiment is one of myriad salsa served with grilled meats in Latin America. Unlike familiar Mexican salsas, it contains no hot chiles or cilantro.


  • Yield: Makes about 2 cups
Print Save Recipe

  • 3 tablespoons red wine vinegar, or more to taste
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1/2 green bell pepper, cored, seeded, and cut into 1/4-inch dice
  • 1/2 red bell pepper, cored, seeded, and cut into 1/4-inch dice
  • 1/2 yellow bell pepper, cored, seeded, and cut into 1/4-inch dice
  • 1/2 sweet onion, cut into 1/4-inch dice
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons vegetable oil

Step 1: Place the wine vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a nonreactive mixing bowl and whisk until the salt dissolves.

Step 2: Add the bell peppers, onion, parsley, and oil and stir to mix. Taste for seasoning, adding more salt, black pepper, and/or vinegar as necessary.

Tips:

Try these other Latin American sauces and condiments:

Pebre
Chimichurri
Llajua
Aji Amarillo

Find This and More

Planet Barbecue!

The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, […]

Read More →