Creamy Tomatillo Ranch (Cafe Rio Copycat)
Try this Creamy Tomatillo Ranch recipe, or contribute your own.
Try this Creamy Tomatillo Ranch recipe, or contribute your own.
- 1/3 cup water
- 1 cup buttermilk
- 1 package hidden valley buttermilk ranch dressing mix (dry)
- 1 cup mayo (i used reduced fat)
- 2 medium-sized tomatillos husked and chopped
- 1/2 cup packed cilantro leaves roughly chopped
- 11/2 teaspoons minced garlic
- 1 small jalapeã±o seeded and finely diced
- 11/2 teaspoons lime juice
- Carbohydrate 19.1170637992513 g
- Cholesterol 9.80000001248708 mg
- Fat 2.25173782341635 g
- Fiber 0.431491750524732 g
- Protein 9.19684708945387 g
- Saturated Fat 1.35840461295849 g
- Serving Size 1 1 recipe (367g)
- Sodium 263.559715400045 mg
- Sugar 18.6855720487266 g
- Trans Fat 0.141896917811534 g
- Calories 128 calories
Step-by-step
- Add all ingredients to your blender and pulse 2-3 minutes until smooth and creamy.
- Add extra water 1 tablespoon at a time if needed to reach desired consistency.
- Chill at least one hour before use and store in fridge in airtight container.
Tomatillos supply the structural backbone for this vibrant green dressing, bringing a distinct tartness and pectin content that thickens the base. Native to Mexico and botanically classified as husk tomatoes in the nightshade family, Physalis ixocarpa differ from standard tomatoes by growing inside a papery calyx and possessing a naturally sticky, slightly acidic exterior skin. Raw tomatillos contain high levels of malic and citric acids, which react with dairy proteins by lowering pH and causing gentle curdling that contributes to a naturally opaque body without requiring excessive thickeners. Blending these raw fruits thoroughly with mayonnaise and buttermilk creates a stable emulsion where oil droplets are suspended in a water-based continuous phase stabilized by the egg yolks present in the mayo. Fresh cilantro and seeded jalapeño introduce volatile aromatic compounds and capsaicin, which cut through the rich, high-fat components of the dairy and egg matrix. Seed removal from the jalapeño concentrates the heat control in the white pith and ribs, allowing precise management of capsaicin levels before blending. Processing all components in a high-speed blender for two to three minutes shears the solid ingredients into microscopic particles, ensuring a uniform green hue and smooth mouthfeel. Chilling the finished mixture for a minimum of one hour in an airtight container allows the dried herbs in the ranch packet to fully hydrate and meld with the fresh alliums and citrus juice. Storage should be maintained at or below 40 degrees Fahrenheit to preserve the safety and texture of the dairy-heavy emulsion over several days.
