🔁 COPYCAT RECIPE. This is a home cook's recreation, not Chuy's official recipe. Chuy's has never published theirs. It's adapted from Bad Batch Baking.

Chuy's started in Austin in 1982, and the creamy jalapeño is the reason half the table never touches the salsa. It's a ranch base with pickled jalapeños, cilantro and lime. The trick is to let it chill for a few hours before you serve it.

Serves 6 · Prep 10 min · Chill 4 hours

Ingredients

  • 3/4 cup cilantro leaves

  • 1/2 cup pickled jalapeños, plus 2 tablespoons of their juice

  • 3/4 cup mayonnaise

  • 3/4 cup sour cream

  • 1 heaping tablespoon dry ranch seasoning

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1 tablespoon fresh lime juice

  • Up to 1/4 cup buttermilk, to thin (optional)

Method

  1. Blitz the cilantro, pickled jalapeños and jalapeño juice in a blender or food processor until almost smooth, scraping down the sides once or twice.

  2. In a bowl, stir together the mayonnaise, sour cream, ranch seasoning, garlic powder and salt.

  3. Fold in the green purée and the lime juice. For a pourable dressing, add buttermilk a splash at a time.

  4. Cover and chill at least 4 hours so the flavors come together. It keeps up to 5 days in the fridge.

Tip: Taste it right before serving. Cold dulls salt and lime, so you may want a pinch more of each.

Rather let Chuy's make it?

🍽️ Locations and menu: chuys.com

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