5 stars: Love it! Would make it every week if my budget and belly could allow it. 4 stars: Very tasty, a regular for us. 3 stars: Alright, might make it every couple of months. 2 stars: Ate it, but not making it again. 1 stars: Couldn't even finish it.
1 buttermilk ranch dressing packet (make as per recipe)
1 clove garlic
½ bunch of cilantro
juice of 1 lime
Preheat oven to 400 degrees. Remove the papery covering from the tomatillos. Cut each tomatillo in half and place on a greased cookie sheet. Using disposable gloves cut jalapeño in half, remove seeds, and place on cookie sheet with the tomatillos. Roast for 15 to 20 minutes, turning once during roasting.
Remove blackened skin from tomatillos and jalapeño, be sure to save the juices to add. Use a food processor to blend all the ingredients well. Refrigerate. (If you are in a hurry you can skip roasting the vegetables).
*This was good, but didn't have quite the same texture has Cafe Rio's dressing. The only change I'll try next time is using sour cream in place of the mayo when making the ranch dressing. Again, this will make enough dressing to feed an army, but it will keep for a couple of weeks.