Those of you who have been following along for a while know that every spring Hubby and I plant a small garden. We mainly grow tomatoes, tomatillos and a variety of peppers. Our freezer is full of peppers and sauces. Great for soups or salad dressings with a nice spicy kick.
I cannot even begin to imagine just how many brown paper bags have gone off with Hubby to work filled with peppers. Jalapeño, Cayenne, Habanero and Serrano peppers. Last winter, our first Jalapeño plant survived, and is now over 6-feet tall. We are hoping for the rest of the pepper plants to survive as well. They have been producing beautiful peppers all summer long. We’ve been bringing some of the best salsa verde to all the family gatherings. And let’s not forget the home-made Tortilla Chips.
Wanting to hang on to that summer heat and fresh goodness just a little longer, I’ve made more of our favorite Summer-Time Salad with a super delicious dressing. Hope it becomes a favorite in your house, too.
Mexican Salad with Jalapeno Ranch Dressing and Dorito Croutons
Jalapeno Ranch Dressing
3 Jalapeno Peppers
2 Garlic Cloves
1/2 cup Cilantro
1 cup Sour Cream
1 cup Mayonnaise
1 packet (1 oz) Ranch Dressing Mix
Kosher Salt to taste
Black Pepper to taste
To Make the Dressing:
Remove the stems from the peppers. Cut peppers into chunks and set aside.
Note: For less heat, remove the seeds and membrane before chopping. For more heat, leave seeds intact.
Peel garlic, cut into slices and set aside.
Roughly chop the cilantro. Place cilantro into the bowl of a food processor fitted with a blade. Add peppers and garlic. Pulse until finely chopped. Set aside.
In a bowl, whip sour cream with mayonnaise using a wire whisk until blended. Add Ranch Dressing Mix and cilantro mixture. Stir to blend well. Taste and adjust seasoning with salt and pepper.
Set dressing aside or chill until ready to serve.
Note: Dressing can be served straight from the bowl or transferred to a jar with lid for easy serving and storing of unused dressing. Be sure to label and date the jar.
Mexican Toss Salad
2 heads Romaine Hearts
1 can Whole Black Beans
1 large Tomato
1 cup Nacho Doritos, crushed
Cheddar Cheese, shredded optional
To Make the Salad:
Rinse Romaine Hearts. Chop into pieces and scatter in a salad bowl.
Drain and rinse beans. Season with Chili Powder. Toss to blend. Add beans to the Romaine Hearts.
Cut tomato into bite-size pieces. Add to the salad. Toss to blend.
Crush Dorito Chips, sprinkle over the top of the salad. If desired, add shredded cheese or pass cheese at the table.
Serve with dressing and enjoy the heat.