Kachumbari with Avocado

Preparation

1. Dice the Roma tomatoes into uniform chunks of about 0.5 inches, removing excess seeds if desired to reduce moisture, then place in a large mixing bowl. Finely chop the red onions and add to the tomatoes along with the fresh cilantro or parsley, mixing gently to combine.
2. Squeeze the juice from both fresh limes into the bowl and add the salt, black pepper, and minced hot pepper if using, stirring gently but thoroughly to distribute the seasonings evenly throughout the salad.
3. Just before serving, peel the ripe avocados by cutting them in half, removing the pit, and scooping the flesh into the bowl using a spoon, then cut the avocado into cubes directly in the salad bowl. Fold the avocado gently into the salad using a rubber spatula, being careful not to mash the delicate avocado pieces. Serve immediately to prevent the avocado from browning.