This is the molho à campanha to which are added some liquid from the feijoada and some malagueta peppers (small, hot Brazilian peppers, shown here loose, center of photo, and bottled, in the photo below). To see more Brazilian peppers, visit our At the Feira 2 page. The basic molho à campanha recipe can be served with churrasco or as a salad dressing.
Basic recipe for molho à campanha:
1 large onion, minced
2 medium-size firm, ripe tomatoes, seeded and chopped
1 small green bell pepper, cored, seeded and minced
¼ cup vinegar
2 tablespoons extra virgin olive oil
salt to taste
Mix all ingredients. Add water if the vinegar taste is too strong. Just before serving add ½ cup of feijoada liquid and 1 or 2 finely chopped malagueta peppers. I usually do not add the peppers but use a few drops of the liquid instead. That is hot enough for me! You can also put a little dish of malagueta peppers on the table and let people try them, of course!
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