In a large bowl, combine avocado, roasted red and yellow peppers, onion, cilantro, and garlic.
In a small bowl, whisk together the lime juice, rice vinegar, olive oil, salt, and pepper. Pour over avocado mixture and stir gently to combine.
Refrigerate, covered, until ready to use. Remove from refrigerate 1/2 hour before using to bring to room temperature.
Serve with corn chips, tortillas, tacos, burritos, tostadas, Homemade Baked Tortilla Chips, etc.
* I usually use bottled roasted peppers.
Roasted Bell Pepper and Avocado Salsa Recipe: https://whatscookingamerica.net/appetizers/roastedpepperavocadosalsa.htm