Chuys Jalapeno Ranch (Copycat Version)
A creamy, tangy, slightly spicy copycat of Chuy’s famous jalapeno ranch. Perfect as a dip for chips and veggies or as a dressing for salads, tacos, fajitas, burrito bowls, and more.
Ingredients
- 1 cup mayonnaise full-fat for best texture
- 1 cup sour cream full-fat for creamiest result
- 1/2 cup buttermilk shake carton before measuring
- 1 ounce ranch dressing mix dry packet, such as Hidden Valley
- 3-4 fresh jalapenos stemmed; remove seeds and membranes for mild, keep some for more heat
- 1/2 cup fresh cilantro leaves packed; thick stems removed
- 2 tablespoons pickled jalapeno brine from a jar of pickled jalapenos
- 2-3 tablespoons lime juice about 1 large lime, freshly squeezed if possible
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt to taste; start with about 1/4 teaspoon
- 1-2 tablespoons milk or extra buttermilk optional, to thin if needed for a pourable dressing
- 1-2 tablespoons grated cotija or Parmesan cheese optional, for extra savory depth
Instructions
- Rinse the jalapenos and cilantro. Remove the stems from the jalapenos. For a milder sauce, slice the jalapenos in half and scrape out the seeds and white membranes with a spoon; for more heat, leave some seeds in. Roughly chop the jalapenos and cilantro so they blend more easily.3-4 fresh jalapenos, 1/2 cup fresh cilantro leaves
- In a blender or food processor, add the mayonnaise, sour cream, and buttermilk. If you prefer a thicker sauce, start with 1/4 cup buttermilk and add more later as needed.1 cup mayonnaise, 1 cup sour cream, 1/2 cup buttermilk
- Add the ranch dressing mix, garlic powder, onion powder, and a small pinch of salt. Pour in the lime juice and pickled jalapeno brine.1 ounce ranch dressing mix, 2-3 tablespoons lime juice, 2 tablespoons pickled jalapeno brine, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt
- Add the chopped jalapenos and cilantro to the blender. If you are unsure about the heat level, start with 2–3 jalapenos and add more after tasting.3-4 fresh jalapenos, 1/2 cup fresh cilantro leaves
- Blend on medium-high speed until the mixture is smooth, creamy, and pale green, scraping down the sides as needed so no cilantro leaves remain unblended. If the sauce is too thick, blend in 1–2 tablespoons of milk or extra buttermilk. If using cotija or Parmesan, add it and blend briefly to incorporate.1-2 tablespoons milk or extra buttermilk, 1-2 tablespoons grated cotija or Parmesan cheese
- Taste the jalapeno ranch and adjust the seasoning: add more lime juice for brightness, a pinch more salt if it tastes flat, additional jalapeno or some seeds for more heat, or extra cilantro for a stronger herbal flavor.3-4 fresh jalapenos, 1/2 cup fresh cilantro leaves, 2-3 tablespoons lime juice, salt
- Transfer the sauce to a jar or airtight container. Cover and refrigerate for at least 1 hour, preferably 2–4 hours, to allow the flavors to meld and the ranch mix to fully hydrate.
- Stir before serving. Use as a dip for tortilla chips and veggies, or drizzle over tacos, fajitas, burrito bowls, enchiladas, salads, burgers, or sandwiches.
Notes
Yield: About 2 1/2 cups of jalapeno ranch. The flavor improves significantly after chilling for a few hours, and the color may deepen as the cilantro and jalapeno sit. Store in an airtight container in the refrigerator for 5–7 days; stir before each use. Do not freeze, as the mayo and sour cream can separate. If the sauce thickens too much in the fridge, whisk in a splash of buttermilk or milk, or let it sit at room temperature for 10–15 minutes before serving. For extra-spicy ranch, leave in all the jalapeno seeds and add some chopped pickled jalapenos. For a lighter version, substitute Greek yogurt for the sour cream and use light mayo.
Nutrition
Calories: 140kcal
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