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In a small bowl, combine the diced tomatoes, diced onion, minced jalapeño, minced cilantro and the juice of ½ of a lime. Set aside. (we will refer to this as the 'Pico'.)
Cut an avocado in half, remove the pit. Slice the avocado (without going through the outer skin) both horizontally and vertically. Scoop out the insides with a spoon into a medium sized bowl. Repeat with remaining avocados.
Add the seasoned salt, garlic powder and the juice of the remaining 2 ½ limes to the bowl with the avocados.
Use a fork and mash the avocados to the desired consistency.
Fold the Pico into the mashed avocados.
Taste test and adjust seasonings as desired. Serve immediately. Place the avocado pits on top of the guacamole and store in the fridge for up to 24 hours.