El Torito Cilantro and Pepita Salad Dressing
photo by FoodieWife
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
1 Quart
- Serves:
- 64
ingredients
- 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
directions
- Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
- Blend approximately 10 seconds, and then add cilantro little by little until blended smooth.
- Depending on size of blender, it may be necessary to do in batches.
- Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
- Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
- Place in an airtight container and refrigerate.
- Will keep for three days.
Reviews
-
This was nasty. All I could taste was mayonnaise. I was leary to begin with - mayo is not exactly Mexican cuisine. I tried tweaking it after I made it trying to tone down that mayo taste but nothing work, I added avocado, sour cream & a dash of lime but still the overwhelming taste of mayo. Not for me
see 9 more reviews
Tweaks
-
First, no reason whatsoever to roast and peel the Anaheims. In fact, I would bet the restaurant doesn't roast them -- the color is different. Secondly, you're blending, so you don't need to thoroughly pull the leaves off the cilantro. Keep the bundle together, chop off the large bottom stem part and your good to go. And remember, cilantro batches and Anaheims vary in size throughout the year in most places. If your Anaheims or cilantro batches look small, use three.
RECIPE SUBMITTED BY
Aussie-In-California
Fontana, California
I am an Aussie and moved to Southern California in 1991. I have a very sarcastic sense of humour and my talents lie in being intuitive, singing, and eating.
I have traveled all over the world and have lived in many locations. I spent the most time in Melbourne Australia ), Singapore, Malaysia, Taiwan, Southern California, New York and Harrisburg PA. If you were to ask me what I love &/or miss about each place my first choice would ALWAYS be the food.
My hobbies are acquiring lots of environmental, and medical allergies. <---- Joking but I am super sensitive and so I can be a big pain in the bum to cook for. I guess that is why I love to cook. I know exactly what is going into my mouth and not have to worry about keeping my epipen or inhaler in close reach.