Anyone who knows me, knows I love Mexican food. The spicier the better.
This particular salad dressing can be heated up or down
depending on your particular taste.
It comes from a restaurant called "Cafe Rio" which is
wildly popular in my neck of the woods.
It is used as a salad dressing, but I think the list of it's uses is much longer.
Anything it touches is better for it!
Tonight this dressing will dress up the enchilada's that I made for dinner -
and later this week I'll squirt it on nachos, in place of sour cream.
The possibilities are endless!
1 Buttermilk Ranch Dressing Packet (make as per recipe) ***add milk after to thin to the desired consistency
2 tomatillos (tomato like veggie with a husk around them)
1 bunch of cilantro (the leafy part)
1 clove of garlic
Juice of 1 lime
1 jalapeno (use as much or as little as you like, include the seeds & membrane if you like it spicy!)
Remove the husk from the tomatillos, place in the bowl of a food processor or blender. Coarsely chop the cilantro leaves, add to tomatillos. Add remaining ingredients, including those to make the ranch dressing and blend until smooth.
Pour it on anything that suits you!