Photo: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Mary Claire Britton
Active Time
10 Mins
Total Time
50 Mins
Serves 8

A Southwestern touch—warm cumin, fragrant cilantro, earthy tomatillos—sends routine ranch south of the border. Bestow the zesty goodness on a hearty pile of Romaine or Little Gem lettuce, or thicken it for a creamy complement to chips and salsa.

How to Make It

Step 1

Preheat oven to 450°F. Toss together jalapeño, tomatillo, garlic, oil, 1/4 teaspoon of the salt, and teaspoon of the pepper on a rimmed baking sheet. Bake in preheated oven until tender, about 12 minutes. Cool completely, about 30 minutes.

Step 2

Process jalapeño, tomatillo, garlic, and cilantro in a food processor until finely chopped, about 10 seconds. Add mayonnaise, buttermilk, lime juice, cumin, and remaining teaspoon 3/4 salt and 3/4 teaspoon black pepper; process until smooth, about 10 seconds.