There will be no refunds on the future cookbook, folks. I mention this now because the first ingredient here is “store bought ranch dressing.”

This recipe is adapted from one at the country club where my husband was a bartender back in the day and ran the Martini Bar. I used to go and sit at the bar after a full nine hours working at a garden center and wait for him to get off work. I was always filthy, smelly, and sweaty and it gave me the utmost pleasure to see all the country club ladies look at me, then look at my husband, then back to me and get the most confused look on their stiff faces. What does he see in that filthy urchin and who let her in here? You’ll never know, ladies, you’ll never know. Except for the last part- I snuck in the side door. I guess I could have brought a change of clothes and some wet wipes, actually, but what’s the fun in that? Is talking about B.O .and filthy nails a good technique in a cookbook? I might have to rethink…well, everything.

I have a salad dressing jar with a lid that I make this in, but you can make it in a large canning jar as well.

 

1.5 cups of store bought ranch dressing

¼ cup chopped cilantro

1/4 cup pickled jalapeno juice. The cans of pickled jalapenos from the ethnic section of any grocery store? Yup- that’s the stuff. Pour the juice right off the top.

 

Combine all ingredients. Shake to combine. Firmly close lid. Shake to combine.