Photo: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Mary Claire Britton
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.
1 medium-size jalapeño chile, stemmed, seeded, and halved lengthwise
1 small (about 2 oz.) tomatillo, husk removed
3 garlic cloves
1 tablespoon olive oil
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 cup packed cilantro leaves
3/4 cup mayonnaise
1/4 cup whole buttermilk
1 1/2 tablespoons lime juice (from 1 lime)
1 teaspoon ground cumin
How to Make It
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.
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.