| Ingredients: |
- 6 md Tomatoes
- 1 Bottled wax pepper, chopped very fine
- 2 Ripe avacados
- 2 tsp Lemon juice
- 1/2 tsp Wax pepper juice
- 2 tsp Salt
- 4 Bacon slices, crisp-cooked and crumbled
- 1 sm Onion, chopped finely
- 1 cn Green California chiles, chopped
- Bed or lettuce for tomatoes
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| Directions: |
- Servings: 6
- 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.
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