Halve and pit avocadoes. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocadoes with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
Note: If you like less heat, seed the peppers before chopping.