Creamy jalapeno ranch made with buttermilk, sour cream and mayo, blended with fresh jalapenos, cilantro and lime. Thick enough for a dip, easy to thin for a dressing, and you can easily adjust the heat your way.
Jalapeno ranch, my friends. This is what happens when my homemade ranch dressing gets a Chili Pepper Madness upgrade.
I see a lot of jalapeno ranch recipes out there, and most start with a packet of ranch seasoning. They also scrape out the jalapenos so you basically get a greenish ranch that isn't spicy at all. What's the point?
This recipe uses a real buttermilk ranch base with fresh dill and chives, fresh jalapenos, cilantro, and lime blended in, and we're keeping the heat intact if you want. It's done in 5 minutes and you can adjust that heat up or down as much as you'd like.
Keep it thick and it's a perfect dip for wings and fried pickles or jalapenos. Splash in more buttermilk and you've got a dressing for a green salad or taco salad. The choice is yours.
Let's talk about how to make jalapeno ranch, shall we?
Jalapeno Ranch Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Jalapeno peppers. Leave the seeds and ribs in, which is where most of the heat lives. Core the peppers (remove the whitish pith) for milder if desired.
- Mayonnaise. Use your favorite. I love Duke's.
- Sour cream. For tang and body. Mexican crema works nicely here, or full-fat plain Greek yogurt to lighten it up.
- Buttermilk. Acidity and signature ranch tang. No buttermilk? Stir a tablespoon of white vinegar or lemon juice into a cup of milk and let it sit 10 minutes.
- Fresh cilantro. Give it more of a Tex-Mex vibe. Flat leaf parsley is a good alternative if you don't love cilantro. Some people say it tastes like soap.
- Fresh dill and chives. For true ranch flavor.
- Garlic. I'm using BOTH fresh grated AND garlic powder. Most use one or the other, but this way it brings the flavor to both the foreground and background. I just love garlic.
- Onion powder. Better than fresh. Fresh onion turns harsh after it sits, something Patty notices right away.
- Lime juice and white wine vinegar. Lime for brightness, vinegar for sharpness. The pair work nicely together, especially here.
- Salt and black pepper. As needed.
How to Make Jalapeno Ranch Dressing - the Recipe Method
Blend the green stuff. Add the chopped jalapenos, cilantro and buttermilk to a blender or small food processor. Blend into a smooth green puree.
Build the base. Whisk the mayonnaise and sour cream together in a medium bowl until completely smooth.
Bring them together. Whisk the jalapeno puree into the base, then stir in the dill, chives, grated garlic, onion powder, garlic powder, lime juice, vinegar, salt and pepper.
Chill the bowl. Cover and refrigerate at least 2 hours, or overnight if you have time to let the ingredients mingle and develop flavor. It's good fresh from the bowl, but the jalapeno flavor is still a bit raw.
Taste and adjust. More salt if it needs it. For a pourable dressing, whisk in buttermilk a tablespoon at a time until it's right where you want it.
BOOM! Done. Creamy, herby, green and spicy. How are you serving yours?
Why Not Just Blend Everything Together?
Blending everything together at once can result in a runny jalapeno ranch. The mayo and sour cream get overprocessed and loosen up. Blending the jalapenos and cilantro separate gives you the color and flavor, and you'll get better overall consistency from hand whisking.
Recipe Tips & Notes
- Thick or thin, your choice. As written it's fairly thick, great as a dip to stick to a wing or something fried. For a thinner salad dressing, swirl in buttermilk 1 tablespoon at a time. Want it thicker? Another spoonful or two of sour cream.
- Chop the herbs fine. I got a few clumps the first time around. Extra chopping fixed it just right.
- Better on day 2 and 3. It's great the first day, even better after that. Best to make it ahead if you have time.
Heat Level and Spicy Options
Medium. You'll get a nice level of heat from two jalapenos. Use three for even extra kick and jalapeno flavor.
To Up the Heat:
- Swap in serrano peppers. Serranos are hotter than jalapenos but they've got that same bright green flavor, so you get more heat without changing the character of the sauce at all.
- Add a habanero if you want it extra hot. One is plenty.
- A pinch of cayenne, maybe 1/4 teaspoon, for background warmth.
- A few dashes of hot sauce. Try my jalapeno hot sauce to double down on the jalapeno.
To Cool it Down: Core the chilies (remove the innards/seeds and ribs) before blending, or use a single jalapeno.
Smoky Version: Char the jalapenos under the broiler or on the grill until blistered, let them steam in a covered bowl, peel, and blend them in. You'll love this version.
What to Serve With Jalapeno Ranch
- Chicken wings. Buffalo, hot honey, whatever you're in the mood for. See all my spicy chicken wings recipes.
- Jalapeno poppers. Classic, grilled, or smoked. Jalapeno on jalapeno. You know it's good.
- Taco salad. Thin it out and use it as the dressing. This is a great one. Great on any typical salad made with greens, too. We love this.
- Tacos and burritos. Drizzle it over your favorites for a light and zingy kick.
- Fried everything. Chicken tenders, fried pickles, onion rings, french fries, BOOM.
- Burgers and sandwiches. Spread it on instead of mayo and see how you like it.
- Raw vegetables. Carrots, celery, cucumber, bell pepper strips.
- Pizza. Some people love this combo. No argument from me.
Storage
Store it in an airtight container in the refrigerator. A wide mouth glass jar is great, and easy for shaking and spooning.
It will last about 5 days with fresh herbs, closer to 10 days with dried.
I do not recommend freezing it. I've tried with the original ranch and the dairy broke. It was grainy and unpleasant after thawing.
That's it, my friends. I hope you enjoy the jalapeno ranch. Let me know if you make it, and tell me what you're dipping in it. I'd love to hear how it turned out for you.
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More Creamy Sauces and Dressings
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Jalapeno Ranch Recipe
Ingredients
- 2 jalapeno peppers stemmed and roughly chopped (about 2 ounces)
- 1/4 cup fresh cilantro loosely packed
- 1/4 cup buttermilk plus more to thin
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon fresh dill minced
- 1 tablespoon fresh chives minced
- 1 small garlic clove grated
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh lime juice
- 1/2 teaspoon white wine vinegar
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Instructions
- Add the jalapeno peppers, cilantro and buttermilk to a blender or small food processor. Blend until smooth and green.
- Whisk the mayonnaise and sour cream together in a medium bowl until completely smooth.
- Whisk in the jalapeno puree, then add the dill, chives, grated garlic, onion powder, garlic powder, lime juice, vinegar, salt and black pepper. Whisk until evenly combined.
- Cover and refrigerate at least 2 hours, or overnight for the best flavor.
- Taste and adjust the salt before serving. For a thinner dressing, whisk in more buttermilk 1 tablespoon at a time.
Notes
- Heat Factor: Medium. Use 3 jalapenos for spicier. For milder, scrape out the seeds and ribs first, or use a single pepper.
- Want it hotter? Swap the jalapenos for serrano peppers for more kick and similar flavor. Add habanero for even more heat, but fruity notes.
- Yes, garlic is used twice. Fresh garlic for the big flavor pop plus garlic powder for background notes. You will notice.
- No buttermilk? Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let it sit 10 minutes.
- Dried herbs. Use 1 teaspoon each of dried dill and chives in place of the fresh tablespoons.
- Don't skip the chill. The raw jalapeno mellows as the flavors mingle.
- No cilantro? Use flat leaf parsley instead.
- Storage: Refrigerate in an airtight container about 5 days, up to 10 days with dried herbs. I don't recommend freezing.
Nutrition Information
FAQs
What is jalapeno ranch made of?
Jalapeno ranch is classic ranch dressing with fresh jalapenos blended in. The base is mayonnaise, sour cream and buttermilk with dill, chives, garlic and onion powder, and from there you add jalapenos, cilantro and lime juice for heat and a Tex-Mex flavor.
Can I use pickled jalapenos instead of fresh?
You can. Use about 1/4 cup chopped pickled jalapenos and add a tablespoon of the brine. You'll get a tangier, more vinegary sauce that leans toward that Tex-Mex restaurant flavor, and you'll want to pull back on the vinegar in the recipe to compensate.
How long does jalapeno ranch last?
About 5 days in an airtight container in the refrigerator with fresh herbs, or up to 10 days if you use dried. Don't freeze it, the dairy breaks and turns grainy.
Faith says
Kefir is a good substitute for buttermilk. It has a lot less salt, but has that buttermilk tang. It does need to be shaken before using. I use it in my homemade ranch dressing all the time, but your recipe is more fun! Can't wait to try it.
Mike Hultquist says
Thanks for the input, Faith! I appreciate it!
Connie Hoffman says
Can I use yogurt instead of mayonnaise?
Or do you have a better idea?
Mike Hultquist says
Connie, you can do that for a much lighter version. It will be more like a jalapeno crema, which I am publishing soon. The mayo adds fat and body, and is typical of a ranch dressing, but you can still lighten it up. Let me know how you like it if you do.
Faith says
Greek yogurt is thicker. I've tried it, but mayo adds just the right consistency, and really tastes a lot better.