Combine avocado and juice from both limes in a bowl. Mix until creamy.

Dice peppers and onion. Mince garlic and habanero. Add to mixture.

Dice tomato, removing seeds, add to mixture

Salt to taste. I think I usually end up using around 1 1/2 tbsp.

Refrigerate for a few hours. The lime juice will help keep it from turning brown, but you can also lay a sheet of cling wrap directly on top to keep oxygen out for an extended period of time.

Serve with chips