Over medium-high heat, fry the bacon until just beginning to crisp; add the onions and continue to fry. Remove the onions with a spoon if they start to brown before the bacon is crisp, drain on paper towels. Continue to fry the bacon until crispy; place on the paper towels with the onions. Cool and crumble the bacon.

In a small bowl combine the avocado,diced jalapeno, salsa, lemon juice, lime juice, salt and pepper. Mash with a potato masher or a fork. Stir in the bacon and onion, cover tightly with plastic wrap pressed right on top of the guacamole and refrigerate for at least ½ hour before serving.