Mash cooled roasted garlic in a medium-sized bowl until the consistency of a rough paste. Add the avocados and mash with a pastry blender or fork until chunky. Stir in the lime juice, lemon juice, and pickled jalapeño juice. Add the chopped jalapeños and stir to combine. Season with kosher salt to taste. Garnish with cilantro and cotija cheese and top with pepitas. Serve with tortilla chips and enjoy.