Cook chorizo. Scoop potatoe pieces into bowl and sprinkle with 1/2 tsp of salt and toss. Microwave on high 4 to 5 minutes. Roast chiles or peppers over flame until blackened. Place in plastic bag, cool. Peel off black. remove stem and seeds. Cut into 1/4 inch pieces. Cook onion in oil until clear, then add potatoes until browned. Add peppers and chorizo. To make guacamole, mash up 2 avocados and add salsa, lime juice and cilantro.