Roast the peppers at 400 degrees or on a grill until the skin is blistered and spotted black; let cool.
Skin, seed, and dice the peppers.
Combine the garlic and olive oil on a small piece of foil; roast along with the peppers until the outside is a caramel brown.
Combine the avocados, roasted garlic and lime juice in a medium mixing bowl. Mash with a fork, leaving some small chunks, if desired. Stir in the peppers, red onion, salt and cilantro. Add more lime juice, if desired.
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