Peel tomatos and dice them, along with the chille peppers and the onions. Mix the tomatos, onions, chilles, the parsley and the cilantro with the vinegar, the oil the salt and the pepper, mixing with a wooden spoon. Peel the avocadoes, purree the most ripe one, cut the other one into dice. Add to the other ingredients and place the avocado pip in the sauce, so it does not go black. Before you serve remove the pips.

 

recipe by Daniel Aguilar