• Preheat the oven to 325° F.
• In a medium-sized mixing bowl, add mashed avocados, diced onions, and garlic salt.
• Using a wire whisk, mix well.
• Arrange the corn tortillas in a single layer on a large baking sheet.
• Place the baking sheet in the preheated oven. Heat the tortillas until warm, about 2 to 5 minutes.
• Spread each tortilla with the avocado mixture.
• Garnish with chopped cilantro and tomatoes.
• Drizzle with jalapeño hot sauce.

For the Jalapeño Hot Sauce:

• Set aside one jalapeño pepper.
• Cut the stems off the remaining jalapeños, slice them in half lengthwise, and remove the seeds.
• Place the halved peppers in a large pot of boiling water. Boil for about 15 minutes.
• Reserve about 2 tablespoons of the boiling water, then drain the rest.
• Cut the stem off the jalapeño set aside earlier.
• Place all the peppers in a blender.
• Add the reserved boiling water and canola oil to the blender.
• Season with salt and ground black pepper.
• Blend until the mixture is smooth and creamy.
• Serve the sauce hot or chilled. Store any leftover sauce in an airtight container.