Roasted Jalapeno Ranch DressingRecipe by Chef Heidi Fink
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Prep time
20 mins
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Cook time
25 mins
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Ready in
45 mins
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Yield
1 cup
Full-flavoured and creamy with a spicy kick, this dressing is a fantastic summer taste explosion. I like to use it on a full-meal salad, inspired by southwest flavours. Try tossing in leftover grilled corn, cherry tomatoes, avocado, peppers, green onion, and/or black beans, as well as any leftover spice-rubbed chicken!
Directions
- Preheat oven to 375 F. Peel the garlic cloves. Chop jalapenos into 4 or 5 chunks each (about the size of the garlic cloves). Toss garlic and jalapeno in oil. Place onto a sheet of foil; fold the foil over to make a little air-tight package. Place foil package in the oven and roast for about 30 or 35 minutes, until garlic and jalapenos are tender, fragrant, and roasted. Let cool with the foil open. Remove seeds from jalapenos, if you want less spice.
- Combine all ingredients (including roasted garlic and jalapenos) in a blender. Blend until pureed as smoothly as possible. Taste for seasoning, adding more salt if necessary. Store in a glass mason jar in the fridge for up to a week.