Tequila Spiked Tomato Bombs

• 1 lb small cherry tomatoes (about 35)
• 1 fresh jalapeno
• 1 teaspoon unflavored gelatin
• 13 cup vegetable juice cocktail (V-8)
• 3 tablespoons tequila
• 1 tablespoon finely minced onion
• 1 tablespoon finely minced cilantro
• 14 teaspoon salt
• 14 teaspoon celery salt
• 1 whole fresh cilantro leaf, for garninsh one for each tomato

1. Cut off 1/4 inch from the blossom end (opposite the stem, they will stand firmly on their stem ends) of each tomato and with a 1/4 teaspoon measure carefuly scoop out the insides and discard.
2. Wearing rubber gloves, seed and mince the jalepeno.
3. In a small saucepan,sprinkle gelatin over vegetable juice and let stand for 1 minute to soften.
4. Heat mixture over moderately low heat, stirring continuously, until gelatin is dissolved.
5. Remove pan from heat and stir in jalapeno, tequila, onion, minced cilantro, salt and celery salt.
6. Cool filling slightly.
7. Using a small spoon and holding each tomato over the saucepan, spoon filling into tomatoes, arranging on a platter as filled.
8. Chill covered tomatoes for 4 hours, or until filling is set, up to 1 day.
9. Garnish each tomato with a cilantro leaf before serving.

cherry tomatoes, fresh jalapeno, unflavored gelatin, vegetable juice cocktail, tequila, onion, cilantro, salt, celery salt, cilantro leaf

Taken from www.food.com/recipe/tequila-spiked-tomato-bombs-82881 (may not work)