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Creamy Cilantro Dressing
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Creamy cilantro dressing with roasted pepitas and Anaheim chiles adds a flavorful kick to Mexican dishes.
Ingredients:
  • 2 Anaheim chile peppers, halved and seeded
  • 1.5 cups canola oil
  • 0.33333334326744 cup roasted pepitas
  • 0.33333334326744 cup red wine vinegar
  • 0.33333334326744 cup lime juice
  • 5 tablespoons crumbled cotija cheese
  • 2 cloves garlic, peeled
  • 0.25 teaspoon ground black pepper
  • 2 small bunches fresh cilantro, stems removed
  • 1.5 cups mayonnaise
  • 0.25 cup water
Instructions:
  • Preheat the broiler and position the oven rack 6 inches from the heat source. Line a baking sheet with aluminum foil and arrange peppers cut side down on the sheet.
  • 1. Broil the peppers until the skin blackens and blisters, for 5 to 8 minutes. Transfer the blackened peppers to a bowl and tightly cover with plastic wrap. Let them steam and cool for about 20 minutes. Finally, remove and discard the skins.
  • In a blender or food processor, blend roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper for about 10 seconds until combined. Slowly add cilantro and blend until smooth.
  • In a large bowl, whisk together mayonnaise and water until smooth. Then, thoroughly mix in the blended pepper mixture.

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