Chuy's Jalapeño Ranch
Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 2-3 fresh jalapeños seeded and chopped
- 2 cloves garlic minced
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne optional
Instructions
- Prep jalapeños: Remove stems and seeds (keep some seeds for more heat). Chop roughly.
- Combine base: Add mayo, sour cream, and buttermilk to blender.
- Add fresh ingredients: Add jalapeños, garlic, cilantro, parsley, and lime juice.
- Add seasonings: Add dill, onion powder, garlic powder, cumin, salt, pepper, and cayenne.
- Blend: Blend on high 30-60 seconds until completely smooth. Scrape down sides if needed.
- Adjust: Check consistency. Add buttermilk to thin or mayo to thicken. Taste and adjust seasoning.
- Chill: Transfer to airtight container. Refrigerate minimum 30 minutes for flavors to meld.
- Serve: Stir before serving. Use as dip, dressing, or topping.
Notes
- Fresh jalapeños are essential—not pickled
- Remove seeds for milder heat
- Full-fat dairy creates the best texture
- Chill 30 minutes minimum—flavors need time
- Blend completely smooth—no chunks
- Store 1 week refrigerated
- Tastes better the next day
- Stir before use—ingredients separate