Spicy Tequila-Spiked Cherry Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 35 |
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To help these filled tomatoes sit steadily on a serving tray, rest them on their stem ends after scooping out and filling the opposite, blossom, ends. Ingredients:
1 pound small cherry tomatoes (about 35) |
1 fresh jalapeño chili |
1 teaspoon unflavored gelatin |
1/3 cup vegetable-juice cocktail such as v-8, or tomato juice |
3 tablespoons white tequila |
1 tablespoon minced white onion |
1 tablespoon minced fresh coriander leaves |
1/4 teaspoon salt |
1/4 teaspoon celery salt |
garnish: about 35 fresh coriander leaves |
Directions:
1. Cut off 1/4 inch from blossom end (opposite stem end) of each tomato and with a 1/4-teaspoon measure carefully scoop out seeds. Wearing rubber gloves, seed and mince jalapeño.
2. In a small saucepan sprinkle gelatin over vegetable-juice cocktail or tomato juice and let stand 1 minute to soften. Heat mixture over moderately low heat, stirring, until gelatin is dissolved. Remove pan from heat and stir in jalapeño and all remaining ingredients except tomatoes. Cool filling slightly.
3. Using a small spoon and holding each tomato over saucepan, spoon filling into tomatoes, arranging tomatoes on a platter as filled. Chill tomatoes, covered, 4 hours, or until filling is set, and up to 1 day.
4. Garnish each tomato with a coriander leaf.
5. Each hors d'oeuvre about 7 calories and 0 grams fat. Nutritional analysis provided by Gourmet
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