30 cherry tomatoes
2 tbls cilantro and a little extra for garnish
1 jalapeño, seeded
¼ purple onion aka red onion
2 limes, zest of 1 lime and juice of 2 limes
Salt and pepper
Rinse and cut off the top off of cherry tomatoes, then hollow the insides out by running a knife just inside of the perimeter, then set aside. Combine cilantro, jalapeño, onion, lime zest and juice into a food processor until fine. Then crosshatch the avocados and put into the processor until smooth.
Place the guacamole mixture into a Ziploc bag and cut a small hole in the corner of the bag to pipe out. (May also use a pastry bag as well.) Salt and pepper the insides of the tomatoes and follow by piping the mixture into the tomatoes and garnishing with cilantro leaves. Serve and Enjoy!