Guacamole with Aleppo Pepper

3 avocados, roughly chopped 2 to 3 tablespoons lime juice 2 teaspoons extra-virgin olive oil 3 cloves garlic, poached in hot water for 2 minutes and minced 1 to 2 jalapeño peppers (depending on heat), stemmed, seeded, and minced 3/4 teaspoon kosher salt 1/4 cup finely chopped red onion, rinsed in cool water and drained 1/4 teaspoon cumin 1/8 teaspoon cayenne pepper 1/8 teaspoon Aleppo pepper, plus more for garnish 1/4 cup chopped cilantro