Tomato and Coriander Vinaigrette


Ingredients

4 med ripe tomatoes, seeded and diced
4 tbsp red onion, finely minced
3 tbsp fresh coriander or fresh basil
6 tbsp olive oil
juice of two limes
1 med garlic clove, peeled and mashed
2 tsp jalapeno, minced
salt and pepper

How to prepare

Combine all the ingredients in the top of a double boiler. Set over warm water and heat over a low flame. Serve warm with grilled flank steaks. Yield is about 2 1/2 cups.

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