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Mexican Plum-Tomato Cups

Portions:20 servings
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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.
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Course Appetizer / Starters / Vegetables
Diets Vegetarian