A must at any Brazilian barbecue, this colourful, piquant salsa is versatile and can be served with grilled meat, sausage, chicken and fish.
Ingredients
| 2 | Green capsicums, seeded and finely diced |
| 5 | Vine-ripened tomatoes, seeded and finely diced (Main) |
| 2 Tbsp | Flat leaf (Italian) parsley, flat leaf, chopped |
| 1 | Onion, finely diced |
| 2 Tbsp | Fresh coriander, chopped |
| 185 ml | Extra virgin olive oil |
| 185 ml | White vinegar |
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Directions
- Combine the tomato, capsicum, onion, parsley and coriander in a medium-sized bowl.
- Add the olive oil and vinegar and stir well to combine.
- Any leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.
