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Ingredients for Chuys Jalapeno Ranch Recipe For the Jalapeo Herb Base 3/4 cup fresh cilantro leaves, large stems removed (about 15 g) 1/2 cup pickled jalapeos (about 75 g) 2 tablespoons pickled jalapeo juice (30 ml) For the Creamy Ranch Base 3/4 cup mayonnaise (180 g) 3/4 cup sour cream (180 g) 1 heaping tablespoon dry ranch seasoning 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 tablespoon fresh lime juice (15 ml) 1/4 cup buttermilk, optional, for thinning (60 ml) Ingredient Notes and Substitutions Pickled jalapeos give this dip its tangy flavor, while the brine adds acidity, salt, and gentle chile heat
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