Jalapeño Peppercorn Ranch Dressing is one of thos recipes that I refer to quite often. It’s easy to make and works for so many different dishes. Warm or chilled, it is an excellent sauce for vegetables, meats, potatoes, or the occasional refrigerator taste attack when it’s just you and a spoon. Yum!
Not the same old Ranch Dressing!
There are plenty of jokes about ranch dressing being the miracle topping for any sad salad or stale slice of pizza, but Jalapeño Peppercorn Ranch is serious deliciousness. Yeah, try it on pizza…the creamy zing is way above any bottled ranch dressing!
Steak salad is especially delicious with Jalapeño Peppercorn Ranch Dressing. The salad platter I am showing here includes roasted cauliflower that was broiled alongside the steak. Simply brush the cauliflower florets with olive oil and roast for at 15-20 minutes next to your steak. If you don’t want to wash an extra pan, just add the cauliflower to the pan that your steak is roasting in. Allow the steak and cauliflower to cool a bit before serving.
I also made a shrimp botana platter and served the Jalapeño Peppercorn Ranch Dressing as a dip. So much better than tartar sauce! This variation of ranch dressing is also good on top of fish filets, shucked oysters and fried calamari. I especially love it with plain boiled Gulf shrimp as a cocktail sauce. Obviously it is good with beer battered shrimp as well!
Delicious on Sandwiches & Burgers
Occasionally I will Jalapeño Peppercorn Ranch as a spread on sandwiches or burgers. It’s very good served alongside avocados, bacon, tomatoes and crispy romaine lettuce. BLT sandwiches are especially delicious with this “extra” dressing. Tangy, spicy and creamy… I really think it is good on everything!
Make up a batch in advance, for no good reason at all. It’s a great find in the fridge when you are looking for fresh inspiration, or when you are planning or next refrigerator tasting attack, spoon in hand.Print
Jalapeño Peppercorn Ranch
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 servings (1 1/2 cups/360ml) 1x
1/2 cup buttermilk (120ml)
1/2 cup mayonnaise (120ml)
1 cup sour cream (240g)
1 tsp. sugar (4g)
2 tbsp. grated onion (20g)
2 tbsp. lemon or lime juice (30ml)
1/3 cup pickled jalapeños, chopped. (60g)
¼ cup jalapeño juice from canned jalapeños (60ml)
1 tbsp. freshly cracked black pepper (6g)