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Situate a colander inside a bowl. Drain the sliced pickled jalapeños. Reserve the liquid.
To a blender or food processor, add the jalapeños, 2 tablespoons of the juice from pickled jalapeño, tomatillo sauce, sour cream, cilantro, ranch dressing mix, and garlic salt. Blend until the mixture is fully incorporated.
Taste and adjust to your preference. You can add lime juice for tanginess, more pickled jalapeños or fresh jalapeño for more heat, or additional ranch mix or garlic salt for extra flavor.
Transfer to an airtight container and refrigerate for at least 30 minutes before serving.