Makes 60-80 appetizers
- Slice the cherry tomatoes in half lengthwise. Gently scoop out the pulp and seeds of each tomato half. Lightly salt the insides of the tomatoes and turn over onto paper towel and let sit to drain out the liquid.
- To make the guacamole, cut each avocado in half. Remove the pit and scoop out the flesh from each half. Mash the avocado with a potato masher or fork. Stir in guacamole mix, cilantro and salt to taste.
- Using a small spoon, fill each tomato half with guacamole. Garnish with a couple pepitas on top of each tomato half and serve. For another fun variation, try garnishing with crumbled cooked bacon instead of pepitas.