Creamy Jalapeno Ranch Dressing with Cilantro (Cafe Rio Copycat)
A creamy, tangy, spicy ranch-style dressing with jalapeno and cilantro
Equipment
- 1 cutting board
- 1 chef's knife 8 to 10 inches
- measuring cups
- measuring spoons
- 1 blender or food processor
Ingredients
- 1 1-ounce package Hidden Valley Ranch Dressing mix
- ¾ cup buttermilk
- 1 cup mayonnaise
- 2 tomatillos halved
- 1 clove garlic minced
- 1 bunch cilantro roughly chopped
- 2 tablespoons lime juice
- 1 jalapeno
- ¼ cup pickled jalapenos
- 2 tablespoons pickled jalapeno brine (liquid from can of pickled jalapenos)
Instructions
- Remove the papery covering from the tomatillos and chop in half.
- Halve the jalapeno and remove the stem. Keep seeds for a spicier dressing, or remove seeds for less spice.
- Mince the garlic or put through a garlic press.
- Roughly chop the cilantro.
- Place all ingredients in a blender or food processor and blend until smooth and homogeneous consistency.
- Serve immediately or store in a covered container in the refrigerator.
Notes
Most of the spice from jalapenos is in the seeds. Remove the seeds for a less spicy dressing, or keep the seeds in for more spice.
The dressing will get more spicy the longer it sits in the refrigerator.
Pickled jalapeno brine is the liquid from the can of pickled jalapenos.