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

Makes 4 to 6 servings

　　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

　　

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.