Preheat your broiler. While it's preheating, coat the jalapenos in about 1/2 tablespoon avocado oil.
Place a sheet of aluminum foil on a baking sheet and place the peppers in a single layer on the foil.
Place the baking sheet into the broiler for about 5 minutes. Remove the sheet from the broiler and flip each pepper and return to the oven for another 5 minutes. Remove from the oven with the peppers are evenly charred on all sides.
Place the pepper into a bowl and cover to steam and cool.
Meanwhile, coat the peeled garlic cloves with 1/2 tablespoon of avocado oil. Place on the aluminum foil lined baking sheet, and put the sheet back into your oven for about 5 minutes, and remove from the oven when the cloves are golden brown. Keep an eye on your garlic. If it gets burned, you'll need to discard and start over.
After your jalapenos have completely cooled, peel off the blistered skins. I found the easiest way is to cut the stem off first, and then the skin will easily peel off. Discard the stems and peels.
Next, cut several of your jalapenos in half lengthwise, and remove the seeds. To determine the number of jalapenos you should de-seed, see the notes section.
Add the jalapenos, garlic, remaining oil, cilantro, sea salt, and lime juice in a blender or food processor. Blend until smooth and serve.
For a hot sauce, remove the seeds from 6 of your jalapenos.For a medium sauce, remove the seeds from 7 of your jalapenos. I believe this is closest in heat to the Salsa Dona from Tacodeli.For a mild sauce, remove the seeds from 8 of your jalapenos. If you're unsure how hot you'd like your sauce, reserve all your seeds, and start with just having 2 jalapenos with the seeds. You can add more seeds until the heat is to your liking.