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Spicy Tequila-spiked Cherry Tomatoes

1

pound

small cherry tomatoes, (about 35)

1

fresh jalapeņo 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

35

fresh coriander leaves, for garnish

1

Cut off 1/4-inch from blossom end (opposite stem end) of each tomato and with a

2

/4-teaspoon measure carefully scoop out seeds. Wearing rubber gloves, seed and

3

mince jalapeņo.

4

In a small saucepan sprinkle gelatin over vegetable-juice cocktail or tomato

5

juice and let stand 1 minute to soften. Heat mixture over moderately low heat,

6

stirring, until gelatin is dissolved. Remove pan from heat and stir in jalapeņo

7

and all remaining ingredients except tomatoes. Cool filling slightly.

8

Using a small spoon and holding each tomato over saucepan, spoon filling into

9

tomatoes, arranging tomatoes on a platter as filled. Chill tomatoes, covered, 4

10

hours, or until filling is set, up to 1 day. Garnish each tomato with a

11

coriander leaf.

Servings: 35

Yield: 35 Servings

Nutrition Facts

Serving size: 1/35 of a recipe (0.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2.95

Calories From Fat (17%)

0.49

% Daily Value

Total Fat 0.06g

<1%

Saturated Fat 0g

<1%

Cholesterol 0mg

0%

Sodium 29.04mg

1%

Potassium 28.01mg

<1%

Total Carbohydrates 0.66g

<1%

Fiber 0.19g

<1%

Sugar 0g

 

Protein 0.12g

<1%