Tomatillo Lime Ranch Dressing

I have lived in Georgia most of my life and should never be shocked by the weather. However, I was not prepared for cold weather again. This winter has come with some challenges. However, I realize that winter is necessary for spring to be grand; and without hard times, our good times would not be as special.

I mentioned that Greg and I are living the camper life right now, and I had already taken cold-weather clothing out and replaced it with warm-weather wear. I was even ready to buy a few plants the other day, and Greg would not let me do it. I hate it when he’s right! Greg is the practical one in our relationship, and that’s good. That is unless you are the one that makes your mind up and dives into things and wants to be the correct one.

I have certain dishes that I only prepare in cold weather. It’s the same for warm weather. And, just like my clothing, I get ready for a change.

If you dream of warmer weather like me, here’s a fantastic dressing to try. Our daughter has made this dressing for years and eats in on just about anything; salads, bowls, tacos, fish, and with chicken fingers. You will yield a little over a cup, which will last for about one week, covered and refrigerated.

When buying tomatillos, small ones are best. Look for a husk that is bright green and completely covers the fruit. If a small section at the bottom pokes out, it should be okay as long there are no signs of tearing. The husk should be relatively tight and the fruit firm but not rock hard. The husk will be slightly tacky when you touch it. If the husk has turned yellow, it is most likely past its prime. Store on your kitchen counter with the husks on until ready to use. When you are ready to use, peel the husks off, dispose of them, and wash the tomatillos.

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Tomatillo Lime Ranch Dressing

Course Salad

Author Amye Melton

Ingredients

• 1 cup mayonnaise
• 3/4 cup fresh cilantro
• 2 fresh tomatillos husk removed and chopped
• 1/2 to 1 fresh jalapeno diced
• 2 tablespoons fresh lime juice
• 1 teaspoon dried dill
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• To a blender, add mayonnaise, cilantro, chopped tomatillos, diced jalapeno, lime juice, dill, onion powder, garlic powder, salt and pepper.
• Puree until smooth.
• Store in airtight container in refrigerator up to one week.

Notes

Make at least one hour before serving for best flavor.