Tuesday, May 31, 2011

Green Tomatillo Dressing

Fabulous on top of a sweet pork salad!

Puree together in a blender:

about 1 cup of fresh cilantro
3 tomatillos, peeled of outer shell & quartered
1 clove garlic, peeled of outer shell
1 jalapeno pepper*, optional (I'm not a huge spicy food fan, but my understanding is that the smaller the pepper, the more spicy it is. I used a large green jalapeno).

Then add:

1 pouch Hidden Valley Ranch Buttermilk style dressing
1/3 to 1/2 cup buttermilk, depending on desired thickness
1 cup mayonnaise
1/8 up to 1/2 teaspoon Cheyenne pepper, depending on desired kick.

Blend again until smooth. Refrigerate several hours before serving.

*For extra kick, bottled hot jalapenos may be added prior to the puree step in addition or as a substitute to the fresh one.

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