Grilled Whole Fish With Molho à Campanha (Brazilian Pico de Gallo)
In a medium bowl, stir together tomatoes, red onion, green pepper, red pepper, cilantro, parsley, vinegar, and olive oil. Season with salt and pepper. Let molho stand at least 30 minutes, or refrigerate for up to 24 hours. Return to room temperature before serving.
Published at Wed, 09 Aug 2017 10:25:00 +0000
