6 md Tomatoes
2 Ripe avocados
2 ts Lemon juice
2 ts Salt
1 sm Onion, chopped finely
1 cn Green California chiles,
- chopped
1 Bottled wax pepper, chopped
- very fine
1/2 ts Wax pepper juice
4 Bacon slices, crisp-cooked
- and crumbled
Bed or lettuce for tomatoes
Fry 4 slices of bacon until crisp, 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 avocado mixture and stir
into the tomato mixture. Do not allow to stand, or the avocados will
darken.
Place the tomatoes on the bed of lettuce. Fill tomatoes with
guacamole, and top them with the crumbled bacon.
