Cates Guacamole-Tomato Salad

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Cates Guacamole-Tomato Salad Ingredients

RECIPE BY CATE VANICEK	1 cn Green California chiles,
6 md Tomatoes	1 Bottled wax pepper, chopped
2 Ripe avacados	1/2 ts Wax pepper juice
2 ts Lemon juice	4 Bacon slices, crisp-cooked
2 ts Salt	Bed or lettuce for tomatoes
1 sm Onion, chopped finely

Instructions for Cates Guacamole-Tomato Salad

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Mexican

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