This salsa is best served immediately but can be kept in the refrigerator overnight.

In a medium mixing bowl, combine the tomatoes, avocados, red onion, cilantro and garlic. Add lime juice. Season mixture with salt and pepper. Mix well and serve.

• 5 Roma tomatoes, chopped
• 3 avocados, cubed
• 1/2 chopped red onion
• 2 tablespoons chopped cilantro
• 2 cloves garlic, minced
• 1/2 lime, juiced
• 1/4 teaspoon salt
• Ground black pepper, to taste