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Chipotle Southwest Sauce


We use this sauce on just about EVERYTHING!  We used to go to Longhorn restaurant years ago and order their Wild West Shrimp appetizer and eat it with a salad and chipotle ranch dressing until our local Longhorn stopped offering the chipotle ranch dressing.   We searched and searched for a dressing that tasted like Longhorn's and never found it.... until I came across a recipe for dry ranch dressing mix and how to use it to make buttermilk ranch dressing.  

After some experimentation I tweaked my new recipe and created what we remembered the chipotle ranch dressing from Longhorn tasted like!  I think it's even better, actually, and I know it's healthier because I control the ingredients.  The key to any recipe is using quality ingredients.  If you have the time, you can quickly make many of the ingredients that go into this which makes it even better!  I'll be sharing more of my recipes soon.  Enjoy!

Chipotle Southwest Sauce

  • Prep Time:PT0H15M  0H   15M 
  • Cook Time:PT0H0M  0H   0M 
  • Total:  0H   15M

Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup plain greek yogurt
  • 1/2 cup mayonnaise, I use avocado oil mayonnaise
  • 1 packet ranch dressing mix, dry, See linked recipe below to make your own and use 4 teaspoons
  • 2 tablespoons chipotle peppers in adobo sauce, jar of diced makes it easy
  • 1 tsp chipotle chili powder
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp Worcestershire sauce

Directions

Add all ingredients to blender and blend until smooth. Refrigerate for at least 4 hours, but overnight is even better.

Store in a squeeze bottle in the refrigerator.

The sauce will thicken in the refrigerator.

Notes

If you want this less spicy, cut the amount of chipotle chili powder and chipotle peppers in adobo sauce in half.



Ranch Dressing Mix

  • Prep Time:PT0H10M  0H   10M 
  • Cook Time:PT0H0M  0H   0M 
  • Total:  0H   10M

Ingredients

  • 4 tablespoons dried parsley
  • 2 teaspoons dried dill weed
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

Mx all in a mini food processor or coffee grinder by pulsing multiple times until broken down and well combined. 

Store in a small jar or airtight container. 

Shake well before measuring out for use.

Notes

I make this in multiple batches at one time to store in an 8 ounce jar and add a food safe silica packet to prevent moisture.






Comments (1)

Reply

Rhonda Cockrum

03-29-2021 05:51 AM CST

The Chipotle sauce sounds great! I can't wait to try it! I'm also enjoying your videos! It was great meeting you this past weekend at the non-MMM.

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