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In a molcajete or mortar, pound the onion, jalapeño, serrano, cilantro (if using) and salt into a paste. Alternatively, use a fork to mash the ingredients to a paste in a wide bowl – the salt acts as an abrasive to help break down the ingredients. Add the lime juice and stir again.
Cut the avocados in half and remove the pits. Spoon the flesh of the avocados into a bowl and gently fold in the chile-onion paste, keeping the avocado pieces fairly intact.
Taste and adjust seasoning with more salt if needed. (Note: Keeping the seeds in the chile peppers adds texture and a generous — but not extreme — amount of heat. And remember not to over mash the guacamole; you want a chunky mix, not a pudding.)