All posts tagged chipotle

Homemade Ranch (and Chipotle Ranch) Dressing and a Trick for “making” Buttermilk

Published February 13, 2014 by jenmatteson

I make a lot of salad dressing, mainly vinaigrettes, which are generally pretty simple.  However, one dressing I’ve never attempted to make before was ranch.  We always just buy it in the bottle – basically the only dressing I buy in the bottle.

Ranch Dressing

I’ve always been a vinaigrette girl, but when I first met Nate, he put ranch on everything.  And I seriously mean everything (pizza, sandwiches, cereal…okay, maybe not cereal).  Being that it was always around, it sorta turned me into a ranch person, too.  But just on my salad 😉  One thing I have a severe weakness for is anything with a chipotle ranch.  Any salad or sandwich with this on it, and it’s a sure bet that’s what I’m going to order.  So, in deciding to make homemade ranch dressing, I thought I better throw in a chipotle ranch, too.  Good thing I did, because it’s soooooooo good.  The ranch is great, too, but man, the chipotle ranch is the bomb!  Try it on tacos instead of Greek yogurt or sour cream.  It’ll knock your socks off!

Play around with the seasonings, and feel free to substitute fresh for dried or dried for fresh, depending on what you have in the fridge.

Homemade Ranch Dressing

TIP: Oh, and a quick tip about buttermilk.  I don’t usually have this in my fridge, and I hate buying some to only use a few tablespoons and let the rest go to waste.  So whether you’re in a pinch or you’re like me and hate buying the stuff, you can easily make your own at home with things you probably already have, milk and white vinegar.  To a liquid measuring cup, add one tablespoon vinegar, then fill with milk to the 1 cup line.  Let the mixture sit for at least 5 minutes before using, and viola!  Buttermilk.

Homemade Ranch Dressing

Homemade Ranch Dressing

Source: Adapted from Pioneer Woman
Servings: Makes about 1 cup


1/4 cup non-fat plain Greek yogurt
1/2 cup low-fat mayonnaise
dash of Worcestershire sauce
1 clove garlic
1/2 tsp dried oregano
1 tsp fresh dill
1/4 cup fresh parsley leaves
1 tbsp. fresh chives, chopped
salt and pepper to taste
1/4-1/2 cup buttermilk (see tip above if you don’t have any)


1. Combine all ingredients in food processor, except buttermilk.  Slowly add buttermilk to desired consistency.  Adjust seasonings to taste.  This will last in your fridge in an airtight container for about a week.

To make chipotle ranch dressing, add 1/2-1 tsp (depending on preference) McCormick chipotle chili pepper.

Spicy Sweet Potato Fries with Chipotle Dipping Sauce

Published November 16, 2012 by jenmatteson

I’ve made many baking sheets full of sweet potato fries in the past, but I thought this one has been the best so far.  The dipping sauce was no joke either!  The crisp outside and soft inside is what makes these so good, and the spicy seasoning certainly didn’t hurt either.

I served these as an appetizer at my Ladies Wine Workout alongside crispy baked zucchini fries.  I wished I would have taken a better picture, but I was slightly pressed for time and needed to get everything on the table.  I would definitely serve these again!

Spicy Sweet Potato Fries with Chipotle Dipping Sauce

Source: Adapted from Cait’s Plate
Servings: 2-4


For the fries:
1 large sweet potato, scrubbed
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp oregano
salt and pepper

For the sauce:
1/3 cup plain non-fat Greek yogurt
1 chipotle in adobe
1/8 tsp paprika


1. Preheat oven to 425 degrees.  Prepare a baking sheet with foil and cooking spray.  Slice sweet potato into thick matchsticks.  Place potatoes into large mixing bowl and add olive oil.  Toss to coat all fries.

2. In a small bowl, combine paprika, chili powder and oregano.  Sprinkle over potatoes and mix well with hands to ensure all fries are evenly coated.

3. Arrange potatoes in a single layer on the prepared baking sheet.  Bake for 30 minutes (or until they reach desired doneness) on lowest oven rack, flipping halfway through.  Salt and pepper to taste.

4. In the bowl of a food processor, combine yogurt, chipotle and paprika.  Serve fries with dipping sauce.

Red Hot Chipotle Sauce

Published August 16, 2012 by jenmatteson

I made this at the same time as making my garlic hot sauce; they were both my first attempts at crossing off another 30 Before 30 item (only a little under a year left!).  Head over to the garlic hot sauce post if you’d like to read more details about getting started with hot sauces.

The garlic hot sauce sounded amazing, but I was much more excited for the red hot chipotle sauce.  I was really hoping this one would be extremely spicy, but also have some good flavor, and I was right.  The flavor was pretty smokey, but packed a serious punch.  I’m a happy girl!  Too bad the pictures aren’t more amazing – not really sure hot to photograph a seemingly boring bottle of hot sauce.

Red Hot Chipotle Sauce

Source: Midwest Supplies
Servings: Yields about 1/2 cup


3/4 cup fresh tomatoes, pureed
1/2 cup distilled vinegar
2-4 whole dried Habanero chilies
4 whole dried chipotle chillies
8 whole dried de arbol chilies
1 tsp salt
1/8 tsp Xanthan Gum


1. Put on gloves and keep them on while handling the chilies (these are especially hot and you don’t want to be touching your mouth, nose, and especially eyes – contact wearers – after handling them).  Remove the stems from chilies and place in medium-sized bowl.  Pour boiling water over chilies to rehydrate.  Press down with a spoon to be sure all chilies are submerged, and let rest for 10 minutes.

2. In a food processor, puree tomatoes and chilies with the vinegar and salt.  Transfer to a small sauce pan and simmer sauce for 15 minutes, stirring occasionally.  Add Xanthan Gum and mix in until dissolved.

* If you are taking the pH level of your sauce, now is the time to do so.  Hot sauce ingredients are high in pH levels and can spoil easily without proper acidification.  It is important to cook the sauce at a proper temperature for a sufficient time so that undesired organisms will be destroyed.  Additionally, the pH should be adjusted to below 4.6, preferably below 4.2.  Typically, vinegar-based hot sauce has a pH in the range of 3.0-4.0.  To acidify hot sauce, add more vinegar, lime juice or other low pH substances.

* After your sauce has boiled, everything that comes in contact with it from here on out must be sanitized.  One-Step or Star San sanitizers are recommended to ensure a sanitary environment without the need to rinse.  If you do not have cleaner to sanitize your bottles, place empty bottles (without cap or dripper insert) in a pot, cover and fill the bottles with water.  Boil for 10 minutes.

3. For a milder sauce, immediately strain your sauce through a fine mesh strainer.  For a hotter sauce, leave the solids in the sauce for up to two weeks, then strain.  Bottle the sauce and let it age for at least one week in the fridge.  I let this one sit for a week before straining and bottling it.

Chipotle Mayonnaise

Published April 30, 2012 by jenmatteson

I should have made this with my food processor, but I was too lazy to get it out and clean it (mostly just the cleaning it part).  Next time though, I definitely will to get the chipotle chopped much finer.  The taste was still amazing though, and I want to have an entire jar of this in my refrigerator at all times (that might be worth getting the food processor out for)!

Chipotle Mayonnaise

Source: Pigzilla Original
Servings: 8


1/2 cup Miracle Whip (or Mayo, whichever you prefer)
2 chipotle chilies in adobo, seeded and minced
1 tbsp lemon juice
1 tsp dijon mustard
salt and pepper


1. In a small bowl, combine all ingredients.  Seriously, that’s it!

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