Rancho de Chimaro Spicy Ranch Dressing

A tossed salad dressed with spicy ranch dressing.

Rancho de Chimaro Spicy Ranch Dressing

Traditional Buttermilk Ranch Dressing gets a spicy kick using New Mexico Red Chile Powder. Your salad greens never had it so good. Kick up your next salad with this Spicy Ranch Dressing.

Course Salads, Salad Dressings and Vinaigrettes

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 154kcal

Author Lea Ann Brown

Ingredients

⅓ cup mayonnaise
⅔ cup sour cream
¾ cup buttermilk plus more if needed
1 clove garlic minced or grated with a microplane zester
1 teaspoon white vinegar
2 tablespoons fresh parsley chopped, or cilantro
2 tablespoons chives fresh, chopped
1 teaspoon dried dill or 2-3 teaspoons fresh
sea or kosher salt and fresh pepper
2-4 teaspoons New Mexico Red Chile Powder or Ancho

Instructions

In a medium mixing bowl whisk together the mayo and sour cream, slowly whisk in buttermilk until you reach a consistency you like.
Mix in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more sour cream, mayo, vinegar or herbs.
Add New Mexico Red Chile Powder starting with 2 teaspoons. Add more as you taste to suit your heat tolerance.
I like to let this dressing sit in the refrigerator for about an hour so the flavors marry, but it's not a deal breaker if you don't.

Notes

Tips For Success:

Use a microplane zester to grate garlic into the the dressing ingredients. This will help distribute that wonderful garlicky flavor.
This is a thick texture dressing, that's best drizzled on a salad with a spoon. If you'd like a more pourable dressing, reduce the mayonnaise to ¼ cup. You can also use a low fat sour cream which is a thinner product. Full fat sour cream is quite dense. Mexican Crema is a good substitute, it's thin but keeping that tangy flavor,
This dressing will keep in the refrigerator for about a week. And just as you can freeze buttermilk, you can most certainly freeze this dressing for up to 3 months.
Make this Spicy Ranch Dressing from the homemade version rather than a packet mix to amke this a naturally a gluten free salad dressing.
How to chop chives? Just use sharp scissors or good kitchen shears to cut the pieces very small.

Make It Super Simple: Purchase a package of Hidden Valley Ranch Dressing. Add 1 ½ Cups Sour Cream, ½ cup half and half, ¼ cup Buttermilk. and then add 3 - 4 teaspoons New Mexico Red Chile Powder. That's how the restaurant rolls and it's delicious.

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