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Preheat your oven to 400 °F.
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Cut the onion into about 8 wedges, and separate them.
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Halve the cherry tomatoes, if big, or leave whole.
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Place the cherry tomatoes, the onion pieces and the 2 jalapenos on a baking sheet, drizzle with olive oil, and salt, and roast for 40-45 minutes until they are nicely caramelized and char marks appear.
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Let the veggies cool to a room temperature, then roughly chop.
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Cut the avocados in half, and scoop out the flesh; place in a large bowl and add the lime juice, pressed garlic, cumin, and salt, then mash with a fork slightly, making sure there are still big chunks left.
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Add the roasted veggies, and chopped cilantro, and lightly stir.
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Taste, and adjust the salt and acidity if needed.