Brazilian molho à campanha – vinaigrette salsa for barbecue

1. Seed the tomatoes and cut into small 5 mm dice.

2. Cut the onion and pepper into the same size dice – uniform size is what makes the salsa look good.

3. Finely chop the parsley.

4. Mix the vegetables and parsley in a bowl.

5. Whisk the vinegar with the cold water, olive oil, salt and pepper and pour over the vegetables – the salsa should be nicely "juicy".

6. Chill for at least 30 minutes and serve with churrasco (Brazilian barbecue), sausages or chicken, with farofa.

Tip: Also known as vinagrete, molho à campanha is a must at any Brazilian churrasco: the tangy juice soaks into the farofa and refreshes the rich meat.