It’s selection Sunday; time to see if our teams made it to the big dance. I’ve been a fan of March Madness for years, and having moved so much, I root for a lot of teams. Admittedly, I don’t watch sports on a regular basis, so choosing my brackets involves more heart than strategy. But somehow I seem do pretty well each year. I always root for Western Kentucky University and Kansas State (if they make it) because they’re my alma maters. But based on where we’ve been stationed, I also cheer for the University of Kentucky, University of Louisville, Ole Miss and UNLV. Now that I’m in Texas, I may throw out a yee-haw for UT, but it will be hard since they are Big 12 rivals with K-State.
As with any sporting event, you’ve got to enjoy it with some appetizers. So today I thought I would whip up a batch of my GuaKICKmole. It’s my version of guacamole, but because I use fresh jalapeno and habanero, it has a kick.
- 1 jalapeno pepper
- 1 habanero pepper
- 3 tomatillos
- 1 Roma tomato
- 1-2 cloves garlic
- 3 ripe avocados
- juice of 1 lime
- 1 tsp. kosher salt
- 1 tsp. cumin
Cut the jalapeno and habanero in half. Remove the stem, inner membrane and seeds. Remove the husks from the tomatillos and quarter. Cut the tomato in half lengthwise and then in half lengthwise again and remove the seeds. Place the peppers, tomatillos, tomato and garlic in a food processor and pulse until diced.
Cut the avocado in half, spinning your knife around the pit. To remove the pit, strike the blade of your knife onto the pit. It should pierce the pit and allow you to pull it out. Spoon the flesh from the avocado and place it in the food processor with the lime juice and spices. Pulse so that the avocado mashes and blends with the other ingredients. I prefer my guacamole to be on the chunky side, but you can process until smooth, if you prefer. Serve with tortilla chips.
NOTE: If you don’t have a food processor, mince the peppers, tomatillos, tomato and garlic. Mash the avocado with a fork and blend together with lime juice and spices.