½ habanero pepper, very finely minced (optional, for extreme heat)
2 tablespoons fresh lime juice
2 tablespoons red onion, finely diced
2 tablespoons fresh cilantro, finely chopped
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon chili powder or smoked chili powder
Salt, to taste
Optional garnish: sliced chili peppers or extra cilantro
Chiquita Sea Salt or Scoops Plantain Chips
Directions
Prepare the avocados:
Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Mash to desired consistency (chunky or smooth).
Add the heat:
Stir in the jalapeños, serrano pepper, and habanero (if using). Mix thoroughly to evenly distribute the spice.
Build flavor:
Add lime juice, red onion, cilantro, garlic, cumin, and chili powder. Stir until well combined.
Season:
Add salt to taste and mix again. Adjust heat or acidity if needed.
Rest (optional but recommended):
Let the guacamole sit for 10–15 minutes to allow flavors to meld.
Serve:Serve immediately with Chiquita Sea Salt or Scoops Plantain Chips.
