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Raise your hand if you are one of those people that could eat a salad everyday? My hand is raised high! And during the warmer months, that couldn’t be more true.
This is the Texas cousin of my regular ranch dressing. To kick up the flavors, I use a bit of the Fire-Roasted Tomato Salsa. Yes, you can use your favorite jarred salsa, but try to find one that has a fire-roasted flavor to it. It really adds a nice smoky flavor. Speaking of smoky flavor… I also use a good tablespoon of adobo sauce from canned chipotle peppers. (See my tip on storing the peppers and sauce once the can is opened). A little cumin and cilantro keep the fiesta flavors going.
Use it as a dip, dressing, sauce, or anything you want. Want to know one of my family’s favorite salads using this dressing? Stay tuned for the recipe…
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Southwest Chipotle Ranch Dressing
Equipment
- Food processor
Ingredients
- 2 tablespoons chopped green onions, 1-2 onions depending on the size
- 2 tablespoons chopped fresh cilantro
- 1 small garlic clove, smashed and peeled
- ⅓ cup mayonnaise
- ¼ cup buttermilk
- ¼ cup sour cream, full fat or light
- ¼ cup fire-roasted salsa
- 1 tablespoon adobo sauce
- 2 tablespoons ketchup
- 2 teaspoons ground cumin
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In the bowl of a food processor, add the green onions, garlic, and cilantro. Process until finely chopped. Scrape down the sides of the bowl and process again. Add the remaining ingredients and pulse just until combined. Dressing will keep in an airtight container for up to 5 days. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
