20 cherry tomatoes

2 avocados

2 tablespoons lemon juice

1 tablespoon onions, minced

6 to 10 drops Tabasco sauce

 

Slice the tops off the cherry tomatoes.  Working carefully,  use a small spoon to remove the pulp and seeds.  Reserve pulp.  Turn the tomatoes over on paper towels and drain for 20 minutes. Peel the avocados; then mash them by hand, in a blender or food processor.  You should have 1 cup.  Mix in the remaining ingredients into the pulp.  Fill the tomatoes with the mixture.