2 medium ripe tomatoes, diced
1 avocado, pitted, peeled, and diced (with pit thrown into the salsa)*
2 seeded and minced green jalepeno peppers
1/3 cup chopped onion or 4 green onions, cho
1 lemon or lime (use 2 if they're not very juicy)
1/4 cup chopped cilantro (can substitute basil)
2 cloves garlic, minced
1 tablespoon apple cider vinegar
Mix everything together and chill for 30 minutes in order to bring out the maximum flavor.
*Just in case you're not quite sure how to pit and peel and avocado, here's how:
1) Using a paring knife, slice the avocado in half lengthwise, curving around the pit.
2) Hold the half that contains the pit in your hand. Take the knife and jab the edge of the blade into the pit and then twist it out.
3) Use a large spoon to scoop the flesh out, staying close to the edge of the skin. You should end up with two avocado halves that are mostly in tact, just without their skin on.
4) Cut into small cubes.
Also, if you leave the pit in with the salsa, it helps prevent the avocado from browning. Lemon juice or lime juice is also a must in order to prevent browning.