Zest the lime, halve, set aside. Rub the jalapenos and lime halves with oil. Roast the jalapenos and the center of the lime until they char. About 5 minutes. Let cool. Remove seeds and ribs from jalapenos. Dice jalapenos and set aside.

Juice the lime in a large bowl place the scooped avocado and toss to coat. Add the salt, cumin, and chili powder and mash with the back of a fork or potato masher.

Then, fold in the onions, jalapenos, tomatoes, cilantro, and garlic. Let sit at room temperature for 1 hour and then serve.