With a small sharp knife, cut the top off of each tomato. Scoop out the pulp with a small spoon, and place each tomato, cut side down, on paper towel to remove liquid. Discard pulp.
Combine all remaining ingredients and spoon into each tomato. Chill until ready to serve.
You can freeze zucchini with a bit of preparation. First, steam the shredded zucchini for 1 to 2…
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A smoked and dried jalapeno pepper originating in the area surrounding Mexico City.
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