Jalapeno Ranch Recipe

Jalapeño Ranch Sauce

1. 1

   Prepare jalapeños

   Wear gloves if preferred. Remove the stems from the jalapeños. For mild heat, split and remove seeds and membranes with a spoon; for medium to hot, leave some seeds. Roughly chop the jalapeños into 1/2-inch pieces.

2. 2

   Blend base

   In a blender or food processor, add the chopped jalapeños, mayonnaise, buttermilk, sour cream, cilantro, chives, parsley, garlic clove, lime juice, and apple cider vinegar. Pulse until the herbs and jalapeño are finely chopped and the mixture is smooth but still slightly textured (about 20–30 seconds).

3. 3

   Season and adjust

   Add dried dill, onion powder, kosher salt, black pepper, and honey (if using). Pulse 2–3 times and taste. If the dressing is too thick, add up to 2 tablespoons more buttermilk to reach desired pourable consistency. If it’s too thin, add 1–2 tablespoons more sour cream or mayonnaise and blend briefly.

4. 4

   Finish and rest

   Optional: drizzle in the teaspoon of olive oil and pulse once to emulsify for a silkier texture. Transfer the ranch to a clean jar, cover, and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld and the heat mellow.

5. 5

   Serve and store

   Stir before serving. Use as a dip for vegetables, wings, tacos, or a dressing for salads. Store refrigerated in an airtight container for up to 5–7 days. If separation occurs, stir or whisk to recombine.