Jimmy John’s Kickin Ranch Recipe
This Jimmy John's Kickin Ranch recipe recreates the chain's spicy, creamy sauce at home, blending mayonnaise, sour cream, and buttermilk with hot cherry peppers for a tangy kick that's perfect for sandwiches or dips. It captures the bold flavor balance of cool ranch and fiery peppers, making it addictive and versatile for elevating meals. With simple pantry ingredients, it's ready quickly and allows customization of heat levels. Ideal for game days or quick lunches, this sauce brings fast-food flair without the drive-thru.
Equipment
- Blender or food processor (to puree the peppers smoothly)
- Measuring cups and spoons
- Mixing bowl
- Spatula or spoon for stirring
- Airtight jar or container for storage
Ingredients
- 1/2 cup mayonnaise full-fat for richness, or light for a healthier option
- 1/4 cup sour cream adds tang and smoothness
- 1/4 cup buttermilk thins the sauce while keeping it creamy; substitute with milk and a splash of vinegar if needed
- 1/4 cup jarred hot cherry peppers stems removed and roughly chopped (the key for that signature spice)
- 1 tablespoon brine from the cherry peppers enhances the tangy kick
- 1 teaspoon garlic powder for savory depth
- 1 teaspoon onion powder builds the ranch flavor profile
- 1/2 teaspoon dried dill brings herbal notes
- 1/2 teaspoon smoked paprika adds a subtle smokiness and color
- Salt and black pepper to taste about 1/4 teaspoon each, adjusted as you go
- Optional: 1-2 teaspoons hot sauce like sriracha or Tabasco for extra heat
Instructions
Prep the Peppers
- Drain the cherry peppers, reserving the brine, and remove any stems or seeds if present to control the heat. Roughly chop them into smaller pieces for easier blending. This initial prep ensures the peppers integrate well without chunky bits in the final sauce.
Blend the Base
- Add the chopped cherry peppers and 1 tablespoon of their brine to the blender or food processor. Pulse on medium speed for 20-30 seconds until finely minced into a paste, scraping down the sides as needed for even consistency. This creates the spicy foundation that defines the kickin aspect.
Mix in Creamy Ingredients
- Transfer the pepper paste to a mixing bowl and stir in the mayonnaise, sour cream, and buttermilk until fully combined and smooth. Use a spatula to fold everything together gently, avoiding overmixing which could thin it out too much. The mixture should be creamy with a slight pink hue from the peppers.
Add Seasonings
- Sprinkle in the garlic powder, onion powder, dried dill, smoked paprika, salt, and black pepper. Stir well to distribute the spices evenly, tasting as you go to adjust for saltiness or spice—add hot sauce here if desired for more intensity. This step builds the layered ranch flavors that balance the heat.
Chill and Let Flavors Meld
- Cover the bowl or transfer to an airtight jar and refrigerate for at least 30 minutes, or up to 2 hours for best results. Stir once more before serving to recombine any separation. Chilling allows the flavors to deepen, making the sauce taste just like the original.
Notes
When preparing this Jimmy John's Kickin Ranch recipe, start with less cherry peppers if you're sensitive to spice, as the heat builds after chilling—taste and adjust gradually. Use fresh ingredients for the best creamy texture, and stir well before serving to recombine any separation. For longer storage, keep it refrigerated and consume within a week to maintain flavor and safety.