Cafe' Rio Cilantro Ranch

Cilantro Ranch “Green Sauce”

1 packet TRADITIONAL Hidden Valley Ranch mix (not buttermilk)

1 c. Mayo

1 c. Buttermilk

2 Tomatillos, remove husk, diced

½ bunch fresh cilantro

1 clove garlic

Juice of 1 lime

1 Jalapeno (if you like it spice keep the seeds, if not remove them)

Mix all the ingredients together in the blender. 

Apple Caramel Dip

APPLE CARAMEL DIP

1/2 c. butter, melted 2 c. dark brown sugar 1 c. light corn syrup 2 tbsp. water 14 oz. sweetened condensed milk 1 tsp. vanilla 10 apples, seeded & cut into 8 wedges each Cook butter, sugar, water and milk until all the sugar is dissolved over medium heat, stirring constantly. Remove from heat and add vanilla. Cut unpeeled apples into wedges, and then in half again. Dip into salted water for about 1 minute to prevent them from turning brown. (Apples should be done as close to serving time as possible.) Seal apples in an airtight container until use. To serve, heat caramel sauce and pour into chafing dish. Place apples in a bowl beside the caramel with toothpicks for dipping. Serves 25 to 30. The caramel sauce will keep in the refrigerator for 4 to 6 weeks. It is divine served warm over ice cream or pound cake.

Fresh Salsa

3 cans mexican stewed tomatoes

1/2 bunch finely chopped cilantro

2-3 bunches green onions (or 1/2 red onion)

1/2 tsp mexican seasoning (includes garlic, cumin, and chili powder)

Chop all ingredients. Combine. You may add black beans or corn).