Cherry Tomatoes Stuffed With Avocado
['1 pint large cherry tomatoes (about 30)', '2 medium ripe avocados', '2 tablespoons sour cream', '2 tablespoons minced parsely', '4 teaspoons lime juice', '2 teaspoons lemon juice', '2 teaspoons minced chives', '1/2 teaspoon salt, plus more for sprinkling', '1/4 teaspoon hot pepper sauce', '1/4 teaspoon sugar', 'plus more for sprinkling']
Cut thin slices from the tops of the cherry tomatoes. With a small melon ball cutter, scoop out and discard the seeds and pulp. Sprinkle the insides of the shells lightly with sugar and salt and invert the shells on paper towels to drain for at least 30 minutes.
In a bowl, mash avocados with sour cream, parsley, lime juice, lemon juice, chives, 1/4 tsp. salt, hot pepper sauce, and 1/4 tsp sugar.
Using a small knife, fill the tomato shells with avocado mixture. Arrange the tomatoes on a serving dish and serve them chilled.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.