Tomatoes Stuffed with Guacamole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tomates Rellenos Active time: 45 min Start to finish: 45 min Long before guacamole, tortilla chips, and Margaritas became a popular light dinner, guacamole was often served in tomatoes, and we were charmed by this presentation. Ingredients:
12 small (2- to 2 1/2-inch) tomatoes (not plum tomatoes) |
1 tablespoon olive oil |
1 tablespoon fresh lime juice |
3 firm-ripe california avocados |
2 tablespoons finely chopped onion |
1/2 teaspoon finely chopped fresh cilantro |
2 teaspoons minced fresh jalapeño chile, including seeds |
1/2 teaspoon salt |
accompaniment: shredded iceberg lettuce |
garnish: fresh cilantro sprigs |
Directions:
1. Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.
2. Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
3. Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.
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