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Ingredients:
RECIPE BY CATE VANICEK
6 medium tomatoes
2 ripe avacados
2 tsp lemon juice
2 tsp salt
1 small onion, chopped finely
1 can green california chiles, chopped
1 bottled wax pepper, chopped very f, ine
1/2 tsp wax pepper juice
4 bacon slices, crisp-cooked and cru, mbled
1 bed or lettuce for tomatoes
Instructions:
Fry 4 slices of bacon until crips, drain on paper towel, then crumble
bacon.
Remove tomato navel, core tomatoes, scoop out inside centers and chop
finely.
Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt.
Turn the tomatoes upside down on paper towels to drain, then place in
refrigerator and chill.
Add onion, diced green chilies, lemon juice, and the remaining salt
to the chopped tomato. Mix and chill.
When it is time to serve the salad, mash the avacado mixture and stir
into the tomato mixture. Do not allow to stand, or the avacaos will
darken.
Place the tomatoes on the bed of lettuce. Fill tomatoes with
guacamole, and top them with the crumbled bacon.
Serve immediately.
Servings: 6
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Cates Guacamole-Tomato Salad Recipe brought to you by Mexican Recipes To-Go
