Habanero Ranch - Dish with Drew

 Habanero Ranch

If you remember McDonald’s Habanero Ranch from like ten years ago, then you get the obsession. It was creamy, tangy, a little sweet, and it actually had heat unlike most "spicy" sauces. 

This habanero ranch is ridiculously easy to make. Fresh habaneros give you the flavor and spice, but removing the seeds and pith keeps it from going bitter or out of control. Mayo and sour cream make it thick and creamy, ranch seasoning gives it that familiar ranch vibe, and lime juice brightens everything up. A little sugar balances the heat, and a pinch of turmeric gives it that subtle yellow color we all remember.

Throw everything in a blender and blend until completely smooth, then let it sit in the fridge for at least an hour. That rest time matters because the sauce thickens and the flavor gets so much better.

Use it on chicken, fries, burgers, wraps, or as a dip for literally anything, enjoyyy! ❤️

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🧾 Ingredients 🧾

3 fresh habanero peppers, seeds and pith removed
1/2 cup mayonnaise
1/4 cup sour cream
1 and 1/2 teaspoons sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon turmeric
1 tablespoon ranch seasoning
1 tablespoon lime juice
2 tablespoons whole milk or buttermilk

👨‍🍳 Instructions 👨‍🍳

1) Add all ingredients to a blender or food processor and blend until completely smooth.

2) Transfer the sauce to an airtight container and refrigerate for at least 1 hour. This allows the sauce to thicken and gives the flavors time to develop.

Notes: Sauce can be stored in an airtight container in the refrigerator for 4 to 5 days.

🎥 YouTube Video 🎥

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