Ingredients:

  • 1 cup Full-Fat Mayonnaise (a good quality brand)
  • 1/2 cup Full-Fat Buttermilk
  • 1/4 cup Sour Cream or Mexican Crema
  • 2 medium Fresh Jalapeños (stems removed, roughly chopped)
  • 1/2 cup Fresh Cilantro (leaves and tender stems, packed)
  • 1 Tbsp Fresh Lime Juice
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Dill Weed
  • 1 tsp Kosher Salt (plus more to taste)
  • 1/2 tsp Black Pepper (freshly ground)

Instructions:

  1. Handle the Heat: Put on gloves if you have sensitive skin, then slice the jalapeños roughly. For a milder dressing, remove the seeds and internal membrane (the white pith) from both peppers. For extra kick, leave the seeds in one of them.
  2. Rough Chop: Give the cilantro a rough chop. There’s no need to mince it finely, as the blender will do the heavy lifting.
  3. Load the Blender: Place all the creamy base ingredients (mayonnaise, buttermilk, sour cream/crema) into the blender jug first. This prevents the blades from seizing up.
  4. Add Flavour: Add the prepped jalapeños and cilantro, followed by the lime juice and all the dried seasonings (garlic powder, onion powder, dill weed, salt, and pepper).
  5. Initial Blend: Pulse the mixture a few times to roughly combine, then blend continuously on medium-high speed for 30–60 seconds.
  6. Achieve Silkiness: Stop the blender. Use a rubber spatula to scrape down the sides, ensuring all the jalapeño and herb chunks are pushed down into the liquid. Blend again on high speed for another 45 seconds to 1 minute, until the mixture is absolutely uniform, smooth, and vividly green. There should be no visible flecks of cilantro or jalapeño chunks.
  7. Adjust Consistency: If the dressing seems too thick, add buttermilk, one tablespoon at a time, blending briefly after each addition, until the desired consistency is reached.
  8. Taste Test: Taste the dressing. Adjust the seasoning now, adding more salt, lime juice, or pepper as needed.
  9. Chill Out: Transfer the dressing into an airtight container or a clean jar.
  10. Rest: Refrigerate the Jalapeño Ranch for a minimum of 1 hour, or preferably 2–3 hours. This allows the flavours to meld and fully hydrate the dried herbs, achieving that signature complex taste.
  11. Serve: Give the chilled dressing a quick whisk or stir before serving, as it may slightly separate upon standing.