Perfect Superbowl Guacamole with Habaneros and Serranos

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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3 ripe avocados, pitted and skins removed
¼ cup corn kernels
1 heirloom tomato, diced
½ red onion, finely diced
2 habanero peppers, finely minced
1 serrano or anaheim pepper, finely minced
¼ cup cilantro, finely chopped
2 tablespoons freshly squeezed lime juice


Serves: 4-6

In a saute pan over medium heat, place the corn kernels. You are going to roast them. Be sure the pan is dry, and be sure to constantly toss the kernels so they brown, but don’t burn. Once they have roasted to your liking, remove from heat and transfer to a plate.

In a medium-sized bowl, mash the avocados with a fork. Add the tomato, onion, habaneros, serranos, cilantro and corn kernels. Gently stir with a heavy wooden spoon until all of the ingredients are mixed together. Now add the lime juice and gently mix to combine. Add salt to taste.

Serve immediately with blue corn tortilla chips.

If you would like to store for a couple of hours before serving, place the guacamole in an airtight container and cover with plastic wrap. Press the plastic wrap down onto the guacamole so it is completely covered and then cover with an airtight lid. It won’t be perfect, but you will still keep most of that green color. Enjoy!