Chuy's Creamy Jalapeno

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Great with chips, great with everything. So good you would think it was made of crack cocaine.

Ingredients

1 quart Kraft mayonnaise

1 cup buttermilk

1 cup jalapeños w/juice (The recipe calls for HEB Harvest Moon, 12 oz jar, hot sliced, but use fresh if you’re feeling adventurous.)

1 cup tomatillo sauce or green tomatillos w/juice

1 small bunch cilantro

3 packs buttermilk ranch dressing

Preparation

Put the buttermilk in the blender. Measure out one cup of jalapeños and juice. (Spoon out the jalapeños from the jar and pack down one cup and pour the juice over to fill the empty space. Jalapeños and juice together should equal one cup!)

Dump jalapeños into blender and blend on high until they look like the crumbs in the buttermilk.

Measure out one cup of tomatillos and juice the same way you did the jalapeños. Add to blender.

Pull cilantro leaves off of the stems and dump into blender. Blend on high until tomatillos are gone and cilantro is finely chopped.

Add mayo and all three packets of ranch dressing. Blend on high until blended together.

Refrigerate at least one day.