3/4 cups Whole Milk
3 Garlic Cloves (Minced)
1/4 teaspoon Sea Salt (Plus more to taste)
3 tablespoons Fresh Flat Leaf Parsley (Chopped Fine)
2 tablespoons Fresh Chives (Chopped Fine)
1 tablespoon Fresh Dill (Chopped. You may also use dehydrated dill in same amount)
2 tablespoons Pickled Jalapenos (Mashed)
1/2 cup Sour Cream
1/2 cup Mayonnaise
1 Ripe Avocado
Splash Pickled Jalapeno Juice
2-3 teaspoons El Yucateco Green Habanero Sauce (More or less to taste)
1/4 teaspoon Cayenne Pepper
Sea Salt (To taste)
Pour milk into a glass container and squeeze juice of one lime into milk. Give it a good stir and set aside to rest. Mince garlic then top with sea salt and mash with back of a fork until it becomes a paste. This will take a while to work up, just have patience, this is the secret to a phenomenal homemade habanero ranch salad dressing. Chop parsley, chives, and dill. Mash pickled jalapenos with the back of a fork and add everything to the garlic paste. Give it a stir and set aside. In a stand mixer or with a stick blender, mix together sour cream, mayonnaise, and avocado until creamy. Once creamy, add herbs and garlic paste and stir until well combined. Give the mixture a splash of pickled jalapeno juice and add about 1/4 cup of the lime/milk buttermilk creation that you made earlier. Mix until well blended. Repeat with buttermilk until salad dressing is the consistency you want it. If you feel like you need it a little runnier, add more pickled jalapeno juice or whole milk until consistency is right. We like ours a little thick and creamy. Add cayenne pepper, salt to taste, and El Yucateco Green Habanero Hot Sauce and stir. Once thoroughly stirred, give it a taste. This is where you can make it as spicy or as mild as you'd like it. Just don't forget: You can always add more, you can't take any away. Pour into glass jar with lid and keep stored in refrigerator for up to 10 days.