Mexican Plum-Tomato Cups
Ingredients
Tomato Cups
- 10 medium plum Roma tomatoes
- 1 ripe large avocado pitted, peeled and finely chopped (about 1 cup)
- ½ cup finely chopped cucumber
- 1 medium jalapeño chile seeded, finely chopped
- 4 tablespoons chopped fresh cilantro or parsley
- 2 tablespoons lime juice
- ½ teaspoon salt
Topping
- ½ cup sour cream
- 2 teaspoons whipping cream or milk
- ½ teaspoon grated lime peel
- ½ teaspoon salt
Instructions
- Cut each tomato in half crosswise.
- Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell.
- If necessary, cut small slice from bottom so tomato half stands upright.
- In medium bowl, mix remaining tomato cup ingredients.
- In small bowl, mix topping ingredients.
- Spoon about 1 tablespoon avocado mixture into each tomato shell.
- Top each with about 1 teaspoon topping.
Notes / Tips / Wine Advice:
The heat level of jalapeño chiles can vary. Start by using just half of the chile if you want a less spicy version.
Sprinkle the tops of the tomatoes with additional chopped cilantro.
Sprinkle the tops of the tomatoes with additional chopped cilantro.
