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@...>