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Recipe: Brazilian vinaigrette and chimichurri from Texas de Brazil

This vinaigrette is delicious and goes great with any churrasco-style meat, especially flank steak!

FARMINGTON, Conn — Today in the FOX61 Kitchen, Chef David Castro with Texas de Brazil in Farmington shows us how to make a delicious Brazilian vinaigrette and chimichurri! 

In Brazil, vinaigrette is not a salad dressing but more of a salsa-like condiment that is served in churrascarias! This vinaigrette is great with any churrasco-style meat, especially flank steak! 

Texas de Brazil has multiple locations nationwide, including Farmington at Westfarms Mall! Learn more about the restaurant and its menu here.

Brazilian vinaigrette and chimichurri 

Makes about 3 cups

Ingredients

2 large, ripe tomatoes

1/2 of a white onion, cut into 1/8 inch cubes

1/4 cup of diced green bell pepper in 1/8 inch cubes

1/4 cup of diced yellow bell pepper in 1/8 inch cubes

1/2 cup of water

1/2 cup of white vinegar

1/2 cup of vegetable oil

1 tablespoon of Kosher salt

3 tablespoons of chopped fresh Italian parsley

1 tablespoon of dried oregano

Freshly cracked black pepper

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Instructions

With a sharp knife, quarter the tomatoes. Scoop out the seeds and juice and reserve. 

Cut the tomato quarters into smaller cubes about 1/4 inch. 

In a mixing bowl, add the water, vinegar, oil, reserved tomato juice with seeds, and salt. 

Whisk the contents briefly with a fork. 

Add the diced vegetables, parsley, and oregano and season to taste with salt and pepper. 

Cover and chill in the refrigerator for one hour to blend the flavors. 

The vinaigrette can be kept in the refrigerator for up to two days.

Enjoy! 

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Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com

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