Slice tomatoes into cubes about 1/2 inch thick and add to a large bowl.
Finely dice your onion to about half the size of the tomatoes. Add to bowl.
Finely chop your green onion and/or cilantro and add to the same bowl.
Juice the lime and set aside for now
Slice your avocado, roughly the same size as the tomatoes. Add to bowl with tomatoes and onions, then pour lime juice over avocado to prevent them from turning brown.
Add cumin powder and salt.
Optional: finely chop all hot peppers, set aside for now.
Now the mixing - the more you mix, the more the avocado will break down and it will resemble salsa instead of pico (saucy instead of individual ingredients). If you want it more saucy, do the heavy mixing after adding the sweet chili sauce.
Add a bit of sweet chili sauce and mix just enough to combine all ingredients.
Taste test, repeat above step until you like the amount of sweetness.
Now mix as much or as little as you want, the more you mix, the more saucy it gets
Optional: Separate into different bowls.
Optional: Add the chopped hot peppers and mix just enough to integrate
Now you just need to let it marinade and chill. Wrap it with plastic, and put it in the fridge for at least an hour.
Keeps for about a week if wrapped. Will start to discolor after 2 days due to the avocado oxidizing, but it won't affect the flavor. Best served after 2 hours in the fridge.
Goes very well with tortilla chips, as well as on top of tacos and many Mexican-style foods.

3 roma tomatoes
1 ripe avocado
1/2 large sweet onion
1/8 cup green onion or cilantro
1 fresh lime, juiced
1-2 tablespoon sweet chili sauce
1 teaspoon cumin powder (or seeds, lightly toasted then ground)
1/2 teaspoon salt
Hot peppers, to taste