Mexican Plum-Tomato Cups Recipe

Name: Mexican Plum-Tomato Cups
Prep time: 15 min
Total time: 15 min
Yield: 20 servings
Ingredients: 10 medium plum (Roma) tomatoes; 1 ripe large avocado, pitted, peeled and finely chopped (about 1 cup); 1/2 cup finely chopped cucumber; 1 medium jalapeño chilie, seeded, finely chopped; 3 to 4 tablespoons chopped fresh cilantro or parsley; 2 tablespoons lime juice; 1/2 teaspoon salt; 1/2 cup sour cream; 2 teaspoons whipping cream or milk; 1/2 teaspoon grated lime peel; 1/2 teaspoon salt

Ingredients

10 medium plum (Roma) tomatoes
1 ripe large avocado, pitted, peeled and finely chopped (about 1 cup)
1/2 cup finely chopped cucumber
1 medium jalapeño chilie, seeded, finely chopped
3 to 4 tablespoons chopped fresh cilantro or parsley
2 tablespoons lime juice
1/2 teaspoon salt
1/2 cup sour cream
2 teaspoons whipping cream or milk
1/2 teaspoon grated lime peel
1/2 teaspoon salt

	PREP TIME 15m	TOTAL TIME 15m
YIELD 20 servings

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.

Appetizers