– 1 cup mayonnaise – Half cup sour cream – 1/2 cup buttermilk – 1 tablespoon white vinegar or lemon juice – 1 teaspoon garlic powder – 1 teaspoon onion powder – 1 teaspoon dried dill – 1 teaspoon dried parsley – 1/2 teaspoon dried chives – Half teaspoon salt – 1/4 teaspoon black pepper – For the Ghost Pepper Addition – 1 to 2 ghost peppers (depending on desired warmness stage) – 1 tablespoon olive oil (for roasting the peppers) – Optional Add-ins – 1 teaspoon smoked paprika (for a smoky flavor) – 1 teaspoon honey (to stability the heat with a hint of sweetness)
A fresh summer salad but for winter. Comfort food at its best.
Prep Time: 20 Min
1 ½ cups chicken stock 2 tsp olive oil 1 onion 2 garlic cloves 1 cup rice 2 tsp salt 1/4 tsp curry powder 12 olives 2 artichoke hearts 1 celery stalk
Cook Time: 20 Min
Ingredients
Start with a blender to mix the soybean oil, water, and buttermilk until it’s really smooth.
Now, add vinegar, egg yolks, corn syrup, sugar, garlic powder, onion powder, and dried parsley to the blender. Blend it all together until it looks mixed up.
Put in a little bit of ghost pepper powder if you want to make it more spicy. Blend it again. Try a little taste to see if you want it spicier. You can add more if you like. Keep blending until your sauce looks really smooth and creamy. Pour your sauce into a jar and Put it in the fridge for at least an hour before you use it. Enjoy.
Mix artichoke heart with top and top with apricot and dill. Serve cold or at room temperature.
Ghost Pepper Ranch Sauce is a spicy, creamy condiment made with ghost peppers, which are one of the hottest peppers in the world. It combines the fiery heat of ghost peppers with the cool, tangy flavor of ranch dressing.
Ghost Pepper Ranch Sauce is extremely spicy due to the ghost peppers, which can measure over 1 million Scoville Heat Units (SHU). However, the creaminess of the ranch dressing helps to balance the heat slightly.