Creamy Cilantro Dressing

12 ingredients
4 steps

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

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.

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