Ingredients
12
small (2- to 2 1/2-inch) tomatoes (not plum tomatoes)
3
firm-ripe California avocados
2
tbsp finely chopped onion
1/2
tsp finely chopped fresh cilantro
2
tsp minced fresh jalapeño chile, including seeds
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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