crawler#976
Expedition Leader
Molho a Campanha is a must have addition to Brazilian BBQ!
2 medium sweet onions
5 tablespoons olive oil
2/3 cup water
8 tablespoons white wine vinegar
1 large Green bell pepper, 1 large Red bell pepper, 1 large Pasilla pepper
2 tablespoons salt
4 tablespoons finely diced cilantro
16 oz of cherry tomatoes
1 lime, juiced
Preparation:
Slice the cherry tomatoes into thirds - this takes a very sharp knife to keep them intact.
Peel and chop the onions.
Dice the peppers into cubes.
Place ingredients in a bowl and set aside. Heat the vinegar, water and salt until it starts to boil, remove from heat and let cool 2 minutes. Pour over the chopped ingredients along with the lime juice and the chopped cilantro, mix well. Chill overnight or longer to allow the vinegar and lime to soak into the mixture.
Serve at room temp w/ a slotted spoon on Brazilian style BBQ by topping the sliced meat with the mixture.
Enjoy!
2 medium sweet onions
5 tablespoons olive oil
2/3 cup water
8 tablespoons white wine vinegar
1 large Green bell pepper, 1 large Red bell pepper, 1 large Pasilla pepper
2 tablespoons salt
4 tablespoons finely diced cilantro
16 oz of cherry tomatoes
1 lime, juiced
Preparation:
Slice the cherry tomatoes into thirds - this takes a very sharp knife to keep them intact.
Peel and chop the onions.
Dice the peppers into cubes.
Place ingredients in a bowl and set aside. Heat the vinegar, water and salt until it starts to boil, remove from heat and let cool 2 minutes. Pour over the chopped ingredients along with the lime juice and the chopped cilantro, mix well. Chill overnight or longer to allow the vinegar and lime to soak into the mixture.
Serve at room temp w/ a slotted spoon on Brazilian style BBQ by topping the sliced meat with the mixture.
Enjoy!
