In a medium-size bowl, mix the finely chopped onion and chiles with the tomato and garlic.

Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl.

Using a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then add lime juice. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend.

Serve in decorative dish for the perfect party dip.