Tomatillo Ranch Dressing
Tangy and spicy, and cool and creamy - this dressing is at its peak of deliciousness if served the same day that it's made.
I have the full recipe of you're serving a group, and a smaller version if you are making this for lunch for just a couple of people.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 and 1/2 cups
- Category: sauces, dressings, seasonings
- Method: blender
Ingredients
Scale
- 1 pkg. ranch dressing seasoning mix
- 1 cup buttermilk
- 1 cup mayonnaise
- 2 tomatillos (husk removed)
- ⅔ cup chopped cilantro leaves
- ½ tsp . garlic powder
- 2 tablespoons lime juice
- 1 tablespoon chopped jalapeño (fresh or canned, seeds removed)
- dash of xanthan gum, optional
Instructions
- Throw all this into a blender and process until smooth.
- Serve the same day, if possible, for best flavor.
- Store any leftovers in a container with a tight fitting lid, in the refrigerator.
Notes
Note on xanthan gum: This is totally optional, but it helps emulsify the dressing and keep it from separating. It can be eliminated. Just shake or whisk the dressing before serving.
Smaller recipe (makes about ¾ cup, which serves 2-3 people):
-
4 teaspoons dry ranch dressing mix
-
⅓ cup buttermilk
-
5 tablespoons mayo
-
¼ cup chopped cilantro leaves
-
⅛ teaspoon garlic powder
-
1 teaspoon chopped jalapeño
-
2 teaspoons lime juice
-
about ¾ of one small tomatillo (husk removed)