So, YEH, I realize that close to three years ago or so, I posted about the “Best” ranch dressing – and, YEH, it WAS, AT THE TIME.
But, now? I’ve been on the hunt for a mostly REAL, no extra stuff added Southwestern Ranch Dressing and/or Dip and/or Sauce for a while, and, whadya know? I did it!
This is a fine salad dressing, and, truly, pretty darned spectacular on pulled pork tacos. I’ll have details on the pork to come (it’s great!), but for now, let’s do ranch!
•1/2 cup mayonnaise
•1/2 cup sour cream
•2 tbsp salsa
•1 tbsp milk
•1 tbsp Sherry Peppers Sauce
•1 tbsp rice vinegar
•1 tsp sugar
•1 tsp dried onion
•1 tsp Cajun Power Spicy Garlic Pepper Sauce (or, your favorite hot sauce, to taste)
•1/2 tsp dried parsley
•1/4 tsp Vadouvan French Masala Curry
•1/4 tsp seasoned salt
•1/4 tsp garlic powder
•1/4 tsp Orange Pepper Seasoning
•1/8 tsp dried jalapeño*
•1/8 tsp dill seed
*I had some freeze-dried jalapeños in a jar to use up, but feel free to use fresh, just be cautious with how much and whether or not you add the seeds and the ribs from the fresh peppers – they will increase the heat.
Note: this dressing will be pretty darned nice not too, too long after tossing everything together, but, if you plan ahead and can wait until the next day to sample it?
As I noted above, I made this as a sauce for pulled pork tacos, but this really is a Dressing/Dip/Sauce that will work just about anywhere – simply add all of the ingredients together in a mixing bowl or beaker, then grab your immersion blender and give it all a good whizzz until well and truly blended.
Transfer to a tightly covered jar and let rest in the fridge for at least a few hours – or – really – trust me on this – over night, then do with it as you will.
Dip? No worries.
Pulled pork tacos with refried black beans? YEAH, youbetcha!