This recipe for Café Rio Creamy Tomatillo Dressing, by Ruth May, is from The Ridgecrest First Ward's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Cups Hidden Valley Ranch Dressing made with Buttermilk (not bottled dressing) 3 Tomatillos 3 Jalapeño Chilis 1 Bunch Cilantro, remove stems 2 Cloves Garlic 1 Tbsp. Lime Juice
Roast the jalepeno peppers and tomatillos in the oven at 400º for 20 minutes. Squeeze out most of the seeds and liquid from the tomatillo before adding it to the blender. Use a blender to blend all the ingredients well. Refrigerate.
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