Spicy Tequila-spiked Cherry Tomatoes

I found this recipe in Gourmet Magazine

• Ready In: 4 hrs 20 mins
• Yields: 35 hors d'oeuvres

Ingredients

• 1  lb cherry tomatoes (about 35)
• 1  fresh jalapeno chilie
• 1  teaspoon  unflavored gelatin
• 1⁄3 cup  V8 vegetable juice or 1⁄3 cup 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
• 35  fresh coriander leaves, for garnish

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.
2. Wearing rubber gloves, seed and mince jalapeño.
3. In a small saucepan sprinkle gelatin over vegetable-juice cocktail or tomato juice and let stand 1 minute to soften.
4. Heat mixture over moderately low heat, stirring, until gelatin is dissolved.
5. Remove pan from heat and stir in jalapeño and all remaining ingredients except tomatoes.
6. Cool filling slightly.
7. Using a small spoon and holding each tomato over saucepan, spoon filling into tomatoes, arranging tomatoes on a platter as filled.
8. Chill tomatoes, covered, 4 hours, or until filling is set, up to 1 day.
9. Garnish each tomato with a coriander leaf.