This fun dressing for Spring and Summer goes by several names online; in essence it’s a riff on the sauce you’ll find at the likes of Cafe Rio and Cost Vida. It’s a creamy, zesty, salty and herbaceous riot that works well on a range of Tex-Mex dishes. It would work well on salads and sandwiches too.
My own recipe is slightly spicier and more robust than others you will find.
Once made, the sauce will keep for a day or two in the refrigerator but I find it will start to split around day three or so. I usually toss it at that point. Due to that, I tend to make the dressing in smaller quantities. I typically use half the following recipe:
- 1 cup low fat buttermilk
- 1 cup mayonnaise
- 1 packet Hidden Valley Ranch Dip packet
- 2 large tomatillos
- 2 cloves garlic
- 1 bunch cilantro
- 1 lime juice of
- 2 jalapeños
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Peel and rinse tomatillos, roughly chop.
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Peel and roughly chop garlic. Roughly chop cilantro (leaves and stems are fine) and jalapeño.
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Add all ingredients to blender, and blend until creamy smooth, about one minute.
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Transfer to refrigerator immediately and chill before using for ideal results.
Hi I’m Stuart, amateur home cook and professional food writer. You can find my writing at places like The Salt Lake Tribune and Gastronomic SLC, which I founded more than a decade ago. As well as writing extensively about restaurants, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more.
