Tomatoes Stuffed with Guacamole
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.
Recipe information
Yield
Makes 4 to 6 servings
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
Preparation
Step 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.
Step 2
Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
Step 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.
Recipe notes
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