El Torito Cilantro and Pepita Salad Dressing

poniedziałek, 17 lutego 2014

2 medium anaheim chilies, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (you can also use Parmesan cheese if you cannot find Cotija)
2 bunches fresh cilantro, stemmed
1 1/2 cups mayonnaise
1/4 cup water

1 Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
2 Blend approximately 10 seconds, and then add cilantro little by little until blended smooth.
3 Depending on size of blender, it may be necessary to do in batches.
4 Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
5 Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
6 Place in an airtight container and refrigerate.
7 Will keep for three days.

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