It’s funny how jalapenos – and most peppers – taste completely different when roasted. They are sweeter and milder and have a deeper flavor. I decided to make a summer plate and then jazz it up with a roasted jalapeno dressing.
I gotta say – if you have never thrown a roasted jalapeno into a blender to make dressing, you are in for a taste treat. This is the most delicious ranch dressing I have ever tasted. The jalapeno is tamed by the creamy buttermilk and mayo. The jalapeno turns the ranch dressing from blah to Wow!
And corn. Just let me say that I used to hate corn. I mean, it is sweet but pretty flavorless. I thought. Roasted corn with just a little char just gives it so much flavor.
Best salad of the Summer. So far!
- 1 jalapeno pepper
- ¼ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 1 tablespoon freshly squeezed lime juice
- 1 clove garlic, minced
- ¼ cup chopped cilantro
- 1 teaspoon chopped fresh chives
- 1 tablespoon cayenne pepper sauce
- Salt and pepper, to taste
- Cook the jalapeno pepper by grilling it on a grill or broiling it under a broiler until the skin is charred and wrinkled. Remove the stem. Cut pepper in half and scoop out seeds, for less heat. If you want more heat, leave the seeds in.
- Please the jalapeno in a blender with all other ingredients. Blend until smooth.
ROASTED JALAPENO RANCH DRESSING
1 jalapeno pepper
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon freshly squeezed lime juice
1 clove garlic, minced
1/4 cup chopped cilantro
1 teaspoon chopped fresh chives
1 tablespoon cayenne pepper sauce
Salt and pepper, to taste
Cook the jalapeno pepper by grilling it on a grill or broiling it under a broiler until the skin is charred and wrinkled. Remove the stem. Cut pepper in half and scoop out seeds, for less heat. If you want more heat, leave the seeds in.
Please the jalapeno in a blender with all other ingredients. Blend until smooth.