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
Source: NY Times 1988