Tequila Spiked Tomato Bombs
- Ready In:
- 4hrs 45mins
- Ingredients:
- 10
- Yields:
-
35 each, hors d'oeuvres
ingredients
- 1 lb small cherry tomatoes (about 35)
- 1 fresh jalapeno
- 1 teaspoon unflavored gelatin
- 1⁄3 cup vegetable juice cocktail (V-8)
- 3 tablespoons tequila
- 1 tablespoon finely minced onion
- 1 tablespoon finely minced cilantro
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon celery salt
- 1 whole fresh cilantro leaf, for garninsh one for each tomato
directions
- Cut off 1/4 inch from the blossom end (opposite the stem, they will stand firmly on their stem ends) of each tomato and with a 1/4 teaspoon measure carefuly scoop out the insides and discard.
- Wearing rubber gloves, seed and mince the jalepeno.
- In a small saucepan,sprinkle gelatin over vegetable juice and let stand for 1 minute to soften.
- Heat mixture over moderately low heat, stirring continuously, until gelatin is dissolved.
- Remove pan from heat and stir in jalapeno, tequila, onion, minced cilantro, salt and celery salt.
- Cool filling slightly.
- Using a small spoon and holding each tomato over the saucepan, spoon filling into tomatoes, arranging on a platter as filled.
- Chill covered tomatoes for 4 hours, or until filling is set, up to 1 day.
- Garnish each tomato with a cilantro leaf before serving.
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RECIPE SUBMITTED BY
stimied
La Porte, TX
I learned to cook in the Coast Guard, worked in several resturants after leaving the service, and still cook as a hobby.
My birthday is January 27th, but I'm not telling what year!! I have 2 beautiful children 2 girls ages 2 and 9, a husband who is very much like a third child, a dog, a cat, and a tank full of fish.
My RAK wish list:
A friendly smile!
A funny joke.
Heat resistant rubber spatulas.
Good vanilla beans.
Any exotic spices.
And because this is a wish list after all, a good 10" Nonstick sautee pan with deep sides!