Tomato and fresh coriander vinagrette

1 Servings

Ingredients

Quantity Ingredient
4 mediums Ripe tomatoes; seeded and diced
4 tablespoons Red onion; finely minced
3 tablespoons Fresh coriander or fresh basil
6 tablespoons Olive oil
Juice of two limes
1 medium Garlic clove; peeled and mashed
2 teaspoons Jalapeno; minced
Salt and pepper

Directions

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 2½ cups.

Recipe By : NY Times 1988/tpogue@...

Posted to MC-Recipe Digest V1 #236 Date: Tue, 8 Oct 1996 22:02:06 -465800 From: Terry Pogue <tpogue@...>

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