CILANTRO–PEPITA SALAD DRESSING
Tasty salad dressing that will make you want more salad!
Ingredients
- 1 Anaheim pepper
- 1 TBS roasted pumpkin seeds (also known as pepitas)
- 1 garlic clove
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2-3 TBS cotija cheese or parmesan cheese
- 1/2-3/4 cup cup olive oil*
- 4 tso red wine vinegar
- 1 bunch cilantro
- 3/4 cup mayonnaise or plain yogurt**
- 1 TBS water
Instructions
- Roast the anaheim pepper. Preheat the broiler. Core the anaheim pepper removing the seeds and membranes (wear something to protect your hands or they might burn from the juices!). Line a baking sheet with aluminum foil and place peppers on the foil skin up. Cook 5-10 minutes, or until the skins are almost completely blackened. The blacker the skins, the easier to peel. Let pepper cool before removing the peel.
- Place pepper, seeds, garlic, salt, pepper, and cheese in a blender or food processor. Blend for about 10 seconds then add oil and vinegar to mixture. Add cilantro bit by bit until blended smooth.
- Mix in mayonnaise and water thoroughly and devour!
Notes
- Makes about 2 cups. The dressing is great on a bed of lettuce with tomatoes, sprinkled with pumpkin seeds, cheese, cilantro, and tortilla chips.
- *depending on how you like your consistency. More oil can always be added at the very end if the dressing is too thick.
- **If using yogurt instead of mayonnaise, do not add water and go without a few tablespoons of oil.