Creamy Cilantro Dressing
Ingredients
- 2 Anaheim chile peppers, halved and seeded ⓘ
- 1 1/2 cups canola oil ⓘ
- 1/3 cup roasted pepitas ⓘ
- 1/3 cup red wine vinegar ⓘ
- 1/3 cup lime juice ⓘ
- 5 tablespoons crumbled cotija cheese ⓘ
- 2 cloves garlic, peeled ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon ground black pepper ⓘ
- 2 small bunches fresh cilantro, stems removed
- 1 1/2 cups mayonnaise ⓘ
- 1/4 cup water ⓘ
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.
- Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.
Nutrition & Diet Analysis (per serving)
796
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).