A homemade buttermilk ranch dressing spiced up with roasted hatch green chile peppers. Dress up your salad or use as a dip!
If you can’t tell by some of my most popular recipes on My Texas Kitchen, I love Hatch Green Chiles. Every year I like to try and infuse them into something new.
Lately, I’ve been making homemade ranch dressing weekly. I took my delicious homemade buttermilk ranch recipe and blended it with some fresh hatch green chile peppers to make this tasty and spicy salad dressing.
I love it for a seasonal dressing on a southwest salad. My husband likes to dip tortilla chips in it. Needless to say it never lasts long.
- Mayonnaise – A high quality mayonnaise like Duke’s will result in a better ranch.
- Buttermilk – I do not recommend substituting this.
- Spices – Salt, Pepper, Garlic Powder, Onion Powder, Parsley
- Hatch Green Chile Peppers – About one to two roasted hatch green chiles. I like to roast my chiles in the oven with the broiler.
How To Make
- Roast Hatch Green Chiles. Remove stem, skin and seeds. Set aside.
- In a blender or food processor, combine all ingredients. Pulse 4-5 times or until desired consistency is reached.
Storage and Serving
Store refrigerated in an air-tight container, I like to use a mason jar. Best if consumed within two days.
Use as a salad dressing or as a dip for veggies or tortilla chips.
Hatch Green Chile Ranch Dressing
- ½ cup Mayonnaise
- ½ cup Buttermilk
- ¼ tsp. Dried Parsley
- ¼ tsp. Salt
- ¼ tsp. Pepper
- ⅛ tsp. Garlic Powder
- ⅛ tsp. Onion Powder
- ¼ cup Hatch Green Chile Peppers Roasted
- Combine all ingredients in food processor or blender. Pulse 4-5 times or until desired consistency is achieved.
- Store refrigerated in an air-tight container.
Can I use canned hatch chiles?
I have only used fresh roasted peppers but canned should work too. Let me know if you do and how it turns out.
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