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Tomato and Fresh Coriander Vinaigrette

4 medium 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

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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