I found this on food.com. A favorite with most of our family.
- Carbohydrate 25.8306133400946 g
- Cholesterol 66.8850000062133 mg
- Fat 57.620309168028 g
- Fiber 0.551466657357931 g
- Protein 7.65820000510765 g
- Saturated Fat 9.51655333418392 g
- Serving Size 1 1 Serving (371g)
- Sodium 3876.32333349627 mg
- Sugar 25.2791466827366 g
- Trans Fat 47.5543204167341 g
- Calories 653 calories
Step-by-step
- Mix mayo, milk, and ranch mix. Let stand for at least an hour.
- Chop chilies, jalapenos, and cilantro together.
- Mix in salt, garlic powder, and lime.
- Add chilie mixture to ranch mixture.
- Serve with tortilla chips
- The longer it sits, the hotter it gets.
Allowing the mayonnaise, buttermilk, and ranch seasoning base to stand undisturbed for at least sixty minutes is the critical factor that dictates whether this condiment achieves proper flavor cohesion or tastes like an unblended mixture of individual components. During this rest period, the dried herbs in the dressing packet hydrate fully in the dairy liquids, while the emulsifiers in the mayonnaise stabilize the expanding water phase. Skipping this hour results in a sharp, disjointed taste profile where raw spices dominate the palate. Cooks frequently make the mistake of adding the fresh green chilies, jalapeños, and cilantro before the base has rested, which prematurely releases moisture and dilutes the thickening action of the buttermilk solids. Finely mincing the jalapeño chips and canned green chilies together ensures an even distribution of heat throughout the emulsion, preventing isolated pockets of extreme spice. Because capsaicin binds to lipids and leaches into the surrounding fats over duration, letting the completed mixture sit refrigerated for several hours causes the heat level to intensify noticeably before serving.
