Cafe Rio Style Creamy Tomatillo Salad Dressing

are a plant
ingredient that’s often used in Latin American cooking, and they taste somewhat
similar to green tomatoes. They come with a paper husk, which is removed. For
this dressing I use 2-4 tomatillos, depending on how big they
are.

If
you’re trying the version with roasted tomatillos, cut them up and roast for
15-20 minutes in a 400F oven. Watch them, and remove when they start to get
barely browned.

The recipe uses two cups of Ranch dressing, which I usually make with this packaged
mix. I prefer the buttermilk version, but I’m sure the type made with milk will
also work. You can also make your own Homemade
Buttermilk Ranch Dressing
or Buttermilk
Dressing
to use as the base for this.
Whichever version you’re using, mix up two cups of Ranch dressing in a small bowl. (If
you’re using the package mix, it will seem thin because the dressing needs to
chill for an hour or so. If you want to increase the amount of tomatillos,
remember to put a little less buttermilk or milk in the dressing.)
Remove large stems from the cilantro, wash and spin dry or dry with paper towels, then
finely chop it in the food processor.
Add the tomatillos, garlic, lime juice, and Green
Tabasco sauce
or jalapeno pepper and process about 30 seconds, until
ingredients are finely pureed.
Then add the 2 cups of Ranch dressing and pulse a few times, just until ingredients
are well combined. Chill dressing for an hour or two and serve!

Cafe Rio Style Creamy Tomatillo Salad
Dressing
(Makes about 2 1/2 cups of dressing, recipe adapted from a
recipe for Cafe

2 cups prepared Ranch
Dressing (I usually use a packet of Hidden Valley Ranch buttermilk mix, but you
can make your own Homemade
Buttermilk Ranch Dressing
or Buttermilk
Dressing
if you prefer)

1 small bunch cilantro, large stems removed
(about 1/2 cup chopped cilantro)
2 large or 4 small tomatillos
1/2 tsp.
minced garlic
2 T fresh
lime juice

1 tsp. Green
Tabasco sauce
or 1 diced jalapeno pepper

Prepare Ranch dressing according to directions
on the package or recipe you’re following and set aside.
Remove large cilantro stems, then wash leaves
and spin dry or dry with paper towels. Add cilantro to food processor fitted
with the steel blade and pulse until finely chopped. (If you don’t have a food
processor, I’d chop all ingredients well by hand and then blend dressing in a
blender.)

Add tomatillos, garlic, lime juice, and Green Tabasco or
chopped jalapeno to the food processor and pulse until ingredients are finely
pureed. Add the 2 cups of prepared dressing and pulse just a few times, until
ingredients are well combined. Chill dressing for an hour or two and
serve.

Variations:
~To make a
roasted tomatillo dressing, dice tomatillos, place on a baking sheet, and roast
at 400F for 15-20 minutes before adding them to the food processor.
~If you’d
like even more tomatillo flavor, use 4-5 large tomatillos and decrease the
buttermilk or milk in the Ranch dressing by about 1/4 cup.

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South Beach
Suggestions:

This would be a great salad dressing for any
phase of the South Beach
Diet
, especially if you used reduced-fat mayo to make the Ranch Dressing. I
often use this dressing on a salad with leftover roast chicken, which makes a
great low-glycemic
meal.
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