Prep 5 mins
Cook 0 mins
I use this wonderful dressing on wraps, salads, fried shrimp, and tacos. This recipe is from a Texas cookbook, to which I added lime juice and chopped cilnatro.
- 3⁄4 cup mayonnaise
- 1⁄2 cup buttermilk
- 1 tablespoon cilantro, chopped
- 2 scallions, chopped
- 1 garlic clove, minced
- 1 -2 jalapeno, seeded and chopped
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon salt
- Puree in a blender and refrigerate for several hours.
- Keeps a week or so.
Taking myrar's advice, I added 1T lime juice and increased the cilantro. I also decreased the jalapeno to 1/2 pepper and used low-fat mayo. It was wonderful!!!! I made it to go in burritos but also used it as a lettuce salad dressing with tomatoes, avocado, and mexican cheese in the salad. This is a keeper.
Fantastic taste! Will definitely make this again. As suggested from someone else, I too added 1 Tablespoon of lime juice and extra cilantro and used light mayo. YUM!!!
Very good. I used the Mexican mayonnaise with lime and did not add any lime. It was delicious. Yummy on tacos and salads with a some Cotija cheese.