Salsa Verde Ranch

gluten-free ⓘ

From a reel by Rileys Stupid Recipes — watch the original

Ingredients

• tsp salt
• 4 tomatillos
• 1 clove garlic
• 1 jalapeño
• 1/2 tsp black pepper
• chicken bouillon
• Cilantro (as much as you want)
• 1/3 cup buttermilk
• 1/2 cup mayo
• 1/2 cup Greek yogurt
• 1/2 tbsp dried parsley
• 1/2 tbsp dried dill
• 1/2 tsp garlic powder

Instructions

1. Remove stems from the tomatillos, garlic, and jalapeño.
2. Boil the tomatillos, garlic, jalapeño, and 1 teaspoon of salt for 15 minutes.
3. Place the boiled ingredients in a blender with black pepper and chicken bouillon, then blend.
4. Add cilantro to the mixture and blend again.
5. In a mason jar, combine the ranch base ingredients (buttermilk, mayo, Greek yogurt, dried parsley, dried dill, and garlic powder).
6. Pour the prepared salsa verde into the mason jar with the ranch base.
7. Shake the jar to combine.
8. Refrigerate for at least 2 hours before serving.