1 pound cherry tomatoes 1 ripe avocado 2 jalapeno peppers, seeded and minced 1 garlic clove, minced 2 Tablespoons red onion, finely minced 1 Tablespoon lemon juice Salt and pepper to taste
Cut the tops off of tomatoes with a serrated knife. Slice a small amount off of the bottom of tomatoes, so they will sit upright. Scoop out the pulp with a small melon ball spoon. Peel the avocado and process in food processor. Blend in the remaining ingredients and season with salt and pepper. Fill the tomatoes with the avacado filling with a spoon or fill a small plastic bag, cut a corner off and squeeze filling into tomatoes and serve.