Episode 108: The Brazilian Grill
Molho à Campanha
This recipe is used with Picanha with Molho À Campanha and Farofa (Spit-Roasted Sirloin with Country Salsa and Toasted “Flower”) in Planet Barbecue Episode 108: The Brazilian Grill
Yield: Makes about 2 cups
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Molho à Campanha
Ingredients
- 3 tablespoons red wine vinegar, or more as needed
- Coarse salt (sea or kosher)
- Freshly ground black pepper
- 1/2 each red, green, and yellow bell peppers, cored and diced
- 1 serrano pepper, cored and minced (optional)
- 1/2 sweet onion, peeled and diced
- 3 tablespoons chopped fresh flat-leaf parsley or cilantro
- 3 tablespoons extra virgin olive oil, or more as needed
Recipe Steps
1: In a medium bowl, combine the vinegar, about 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk until the salt crystals dissolve. Add the peppers, onion, and parsley. Drizzle the olive oil over the vegetables and mix well. Taste for seasoning, adding more vinegar, salt, and pepper as needed. Best when served within hours of making.
Recipe Tips
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Steven Raichlen’s Planet Barbecue is a production of Barbacoa, Inc., and Resolution Pictures. © 2023 Barbacoa, Inc. Photos by Chris Bierlein
