I love this tomatillo ranch dressing so much! It’s just the flavor bomb I love on salads, tacos, burritos, nachos, etc. or you can even just drink it, no judgment from me.
This recipe is really simple to make too! Just place ingredients into a blender and blend until smooth. It’s that easy.
This recipe makes 32 ounces and any extra dressing can last in the refrigerator for a week or two (or longer, once it starts to taste funky throw it out). It can also be frozen for later.
I love this sauce with pork, chicken, beef or in vegetarian and vegan variations. Here are a few meat recipes that may work great with this.
- Instant Pot Tomatillo Pork
- Instant Pot Chipotle Pork
- Steak and Meat Marinade
- Chimichurri Grilled Chicken
This recipe can also easily be made vegan by using a plant based mayo, which I have done before and it works great! Look at the ingredients of your ranch packet to ensure it’s dairy free, if not, use the seasoning of ranch instead of the packet. (onion powder, garlic powder, black pepper and parsley)
What you need to make tomatillo ranch dressing: (printable recipe is below)
Makes 32 ounces
- 4 medium/large tomatillos
- 1 cup cilantro
- 2/3 cup mayo
- 3 cloves garlic
- 1 jalapeno – optional, deseeded or seeds left in for extra heat
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1 ounce powdered ranch packet
Instructions
- Add all ingredients into the blender or food processor and blend until smooth.
- Store extras in the refrigerator for about a week or freeze extras.
Tomatillo Ranch Dressing
Ingredients
- 4 medium/large tomatillos
- 1 cup cilantro
- 2/3 cup mayo
- 3 cloves garlic
- 1 jalapeno – optional deseeded or seeds left in for extra heat
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1 ounce powdered ranch packet
Instructions
- Add all ingredients into the blender or food processor and blend until smooth.
- Store extras in the refrigerator for about a week or freeze extras.