Monday, June 1, 2015

Spicy Corn Relish Stuffed Tomatoes

Spicy Corn Relish Stuffed Tomatoes
Makes 18 small stuffed tomatoes
3/4 cup Spicy Corn Relish (pick up a jar at Bonnes Amies)
3 Tablespoons red bell pepper, finely diced
3 Tablespoons avocado, finely diced
1/2 teaspoon cilantro, chopped
1/8 teaspoon fresh grated lime zest
Salt and pepper to taste
18 small tomatoes, approximately 1 1/2-inches in diameter

Combine Spicy Corn Relish, bell pepper, avocado, cilantro and lime zest in a medium bowl. Season with salt and pepper.
Rinse tomatoes. Carefully cut a slice off the top and save to use as a cap. Scoop out and discard the pulp of the tomato using a small spoon. Turn the tomatoes upside down on paper towels to drain about 15 minutes. The tomatoes can be covered with plastic wrap and refrigerated at this point one day in advance.
Fill each tomato with corn relish mixture and top with cap. Serve cold or at room temperature.