Creamy Jalapeño Ranch Dressing (THM S)
If you are lucky enough to have a Chuy's Tex-Mex restaurant near you, then I bet you already know the sauce I'm talking about. We discovered Chuy's over the summer, and now my daughter begs to go there at least once a week. We try to appease her by going once or twice a week.
On to the legendary Creamy Jalapeño Sauce. At Chuy's, you can put this sauce on anything you want - tacos, enchiladas, nachos, chile rellenos, and even dips your chips in it. It's ah-mazing. It has a hint of ranch flavor, a ton of freshness, and just a little *bite* of fresh jalapeño.
After I made some wildly successful Homemade Buttermilk Ranch, I decided to build on that recipe to replicate copycat Chuy's Creamy Jalapeño Sauce.
What's wonderful about this recipe is that it takes maybe five minutes to put together. You throw all of the ingredients into a food processor or high-powered blender and whip together until everything looks uniform. Then taste, taste, taste! Add more flavor as you wish - more dill, more cilantro, salt, pepper, etc. Make it your own! What you end up with is a fresh, creamy, slightly spicy sauce.
A few tips...
*Grate or finely mince the garlic prior to blending it. Garlic can be tough for blenders and processors to get to, because it's already small so it will get "chunked" instead of blended.
*Finely chop the jalapeño prior to blending it as well. Again, just helps ensure that you won't end up with chunks of jalapeño. If you would like tips on how to take the seeds and ribs out without setting your hands on fire with pepper juice, check out my how-to here.
As with any homemade dressing/sauce, the flavor will intensify over time. It's best to stir it before each use.
Use this fabulous sauce on your salads, tacos, enchiladas, as dip for crudités, or anything else your heart desires.