I can't get enough avocado toast in my life. The toasted bread with creamy avocado alone is magic, but add some jalapeño ranch, fresh homegrown alfalfa sprouts, and pickled pink onions and what you have is some spicy crisp avocado toasty goodness!
Below is the scratch version of a delicious jalapeño ranch that you will want to have in your fridge at all times. On a previous post I have shared the "seasoning packet" version. Both are easy and quick. I also have a great avocado egg toast recipe you can check out.
Click the photos for links to the recipes or you can find them here: Jalapeño Ranch (fresh herb version), Creamy Jalapeño Ranch, Pickled Pink Onions, Avocado Egg Toast
Jalapeño Ranch (fresh herb version)
Makes approx 2/3 cup
1/4 cup sour cream or Mexican crema
1/4 cup buttermilk
1 tsp white wine or champagne vinegar
2 T fresh cilantro leaves, chopped (stems removed)
1 T chives, chopped
1/2 tsp fresh dill, chopped
1 small clove of fresh garlic, grated or minced finely with a pinch of salt
1 T fire roasted fresh green chilies, diced
1 T pickled or fresh fire roasted jalapeños, chopped
1 tsp good salt
1/2 tsp black pepper
1/4 tsp onion powder
pinch of cayenne (optional)
Place all ingredients in a blender or food processor and pulse until smooth, or whisk everything together in a small bowl. Store in the refrigerator covered until ready to use, and up to a few days.
*for a thicker dressing, add 2-3 Tablespoons of real mayonnaise.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.