Molho à Campanha is essentially Brazilian salsa (very similar to Mexican pico de gallo), and it’s traditionally an accompaniment to Brazilian barbecue (churrasco). But in one of my many kitchen experimentations I realized that if you substitute cilantro for parsley, it’s a tasty topping for avocados. (Maybe it’s the California girl in me that thinks everything needs avocados!) When I make Molho à Campanha with avocados, I usually bake some pão de queijo (Brazilian Cheese Bread) and fry some bacon for a fancy California-Brazilian brunch.

For a fancy brunch, this recipe is great alongside Brazilian cheese bread and bacon.

Find the ingredients listed below, and watch the video for instructions.

Let’s get cooking.

TIME: 20-ish minutes –– it depends on how fast you chop!

INGREDIENTS:

• 1 1/2 cups of diced tomatoes (without seeds)
• 1/4 cup of diced green peppers (without seeds)
• 1/4 cup of diced sweet peppers (without seeds)
• 1/2 cup of diced onion
• 2/3 cup of olive oil
• 2 tbsp of vinegar
• 1/2 cup of water
• 2 tbsp of parsley (can substitute with cilantro)
• Salt to taste

INSTRUCTIONS:

1. Chop all vegetables in small 1/2 inch cubes .
2. Chop parsley (or cilantro) finely.
3. Assemble all together. Don’ t forget to add salt to taste!
4. Cut the avocados vertically. Use a spoon to remove them from their shell and place in on a plate.
5. Add molho à campanha and your meal is ready!