Avocado Stuffed Tomatoes
6 to 8 small to medium-size tomatoes
6 Large Avocados
1 red onion, minced
¼ cup of Cilantro, minced
¼ cup sour cream
2 tablespoons of lime juice
2 tablespoons of chives, minced
1 teaspoon of hot sauce of choice
Salt and Pepper
Cut the tops off the tomatoes, about a ¼ inch down, scoop out the insides with a melon baller, leaving about ½ inch wall of the tomatoes. Sprinkle with salt and sugar, invert on a paper towel to drain out access water.
In a large bowl place the pulp from the avocadoes and mash with a fork, then add sour cream, herbs, onions, lime juice, and hot sauce, mix well, taste and season accordingly.
Turn tomatoes over and fill with avocado mixture, and chill for about an hour before serving.
Note: I used a pastry bag to fill the tomatoes.