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Tomato & Fresh Coriander Vinagrette

Tomato & Fresh Coriander Vinagrette recipe image
This Tomato & Fresh Coriander Vinagrette is a bright and aromatic condiment that elevates simple dishes. The combination of ripe, seeded tomatoes and fresh coriander creates a complex flavor profile, while the warmth from gentle heating melds the ingredients into a smooth, cohesive sauce. The addition of red onion, garlic, and jalape&# 195;±o provides a gentle kick, balanced by the acidity of fresh lime juice and richness of olive oil. Perfectly suited as a warm topping for grilled flank steaks, this versatile vinagrette also works beautifully over grilled vegetables or as a finishing sauce for tacos. It captures the essence of fresh, home-style Mexican cooking with minimal effort.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 18.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Tomato & Fresh Coriander Vinagrette is a bright and aromatic condiment that elevates simple dishes. The combination of ripe, seeded tomatoes and fresh coriander creates a complex flavor profile, while the warmth from gentle heating melds the ingredients into a smooth, cohesive sauce. The addition of red onion, garlic, and jalape&# 195;±o provides a gentle kick, balanced by the acidity of fresh lime juice and richness of olive oil. Perfectly suited as a warm topping for grilled flank steaks, this versatile vinagrette also works beautifully over grilled vegetables or as a finishing sauce for tacos. It captures the essence of fresh, home-style Mexican cooking with minimal effort.
Ingredients
  • 4 medium Ripe tomatoes, seeded and diced
  • 4 tablespoons red onion, finely minced
  • 3 tablespoons fresh coriander (cilantro), chopped
  • 6 tablespoons olive oil
  • 2 limes juice of
  • 1 medium garlic clove, peeled and mashed
  • 2 teaspoons jalapeño, minced
  • 1 to taste salt
  • 1 to taste black pepper
Directions
  1. 1
    Dice the ripe tomatoes, removing seeds, and mince the red onion and jalapeño.
  2. 2
    Mash the peeled garlic clove into a paste.
  3. 3
    Combine diced tomatoes, minced onion, jalapeño, garlic paste, chopped coriander, olive oil, and lime juice in the top of a double boiler.
  4. 4
    Season with salt and pepper to taste.
  5. 5
    Set the double boiler over warm water and heat over low flame until the mixture is warm and flavors meld, stirring occasionally.
  6. 6
    Serve warm immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 18.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 3.9g2%
Dietary Fiber 1.2g5%
Sugars 2.6g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This vinagrette is best served warm, particularly over grilled flank steaks.

Yield is approximately 2.5 cups.

For a spicier kick, increase the amount of jalapeño or include the seeds.

If fresh coriander is unavailable, fresh basil can be used as a substitute for a different flavor profile.

Keywords: tomato, coriander, vinagrette, mexican, dressing, lime, onion, garlic, jalapeno, olive oil, warm, grilled steak, vegan, fresh herbs, side dish
Read it online: https://www.chefs-mate.com/recipe/tomato-fresh-coriander-vinagrette/