Molho a campanha is a Brazilian-style vinaigrette sauce, similar to pebre from Chile and salsa criolla from Argentina, that is commonly-used as a condiment for grilled meats and seafood at Brazilian churrascarias or barbecues at home. More traditionally, it is prepared with tomatoes, bell peppers, onion, parsley, and red wine vinegar. This recipe adds papaya which is a twist on the sauce and pays homage to the numerous tropical fruits used throughout Brazilian cuisine.
Papaya Molho a Campanha Recipe
1/2 green bell pepper
1/2 red bell pepper
3 tablespoon red wine vinegar (or to taste)
3 tablespoons olive oil
1/2 cup flat parsley leaves
Sea salt and black pepper to taste
Core tomatoes. Peel and de-seed papaya. Peel onions. Finely chop the tomatoes, peppers, onion and papaya by hand--dicing to preferred coarseness. For the parsley, use a food processor to obtain a very fine dice. Whisk in all chopped ingredients with oil and vinegar. Season with sea salt and pepper to taste. Transfer to a jar or tupperware container with a tight-fitting lid, and keep in the refrigerator. Let flavors meld for at least a day but even two days is fine. The sauce can be kept refrigerated for up to a week.