Cafe Rio is an amazingly popular Mexican restaurant in Utah and is now moving
into Arizona and other western states. The cornerstone of their popularity is this
dressing. We're all addicted to it. It's wonderful on fajita salads, slathered on
top of hot Mexican dishes or even as a veggie dip. I've been known to eat fresh
tortillas dipped in the dressing. It doesn't matter what you put with it - it's
all about the dressing. This is my copy-cat version of it, and it's pretty darn
close to the real thing. ~ Cynthia
1 cup buttermilk
1 cup mayonnaise
1 package buttermilk ranch dressing mix
1/2 bunch cilantro
1-2 cloves garlic
Juice of one lime
Peel husk from tomatillos, wash, cut into quarters. Cut jalapenos in half, seed,
Spray a baking sheet with non-stick cooking spray, then place jalapeno and tomatillos
on it. Bake in oven at 400 degrees F for 20 minutes until they are soft and slightly
charred. Set aside to cool.
In a blender, mix buttermilk, mayonnaise, dressing mix, cilantro, garlic and
lime. Squeeze roasted tomatillo quarters to remove most of the liquid and seeds.
Add tomatillos and jalapenos to the blender and puree. Chill for an hour.
Tip: if you don't squeeze most of the liquid from the tomatillos, your dressing
will be too runny and too many crunchy seeds will ruin the texture - a few are fine
but you don't want them all.