Using a sharp knife and protecting your hands with a kitchen towel, remove the pits from the avocados. Peel, then and chop avocados. In a large bowl, combine chopped avocados and lime juice. Toss until evenly coated. Add salt and mash avocado with two forks until the texture of lumpy mashed potatoes.
Stir in onion, cilantro, and peppers. Taste, and add more salt if desired. Serve with tortilla chips.
Serve immediately. Or to refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air. Serve within one day of making.