Cilantro Pepita Salad Dressing
Delicious Cesar Salad syle salad dressing made with pumpkin seeds and cotija cheese.
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Servings: 2 cups
Ingredients
- 2 Anaheim Chilies, roasted
- ⅓ cup pepita (pumpkin seeds), toasted
- 3 cloves garlic
- ⅔ cup olive oil
- ¼ cup red wine vinegar
- 1½ cup mayonnaise, see notes
- ⅓ cup cotija cheese, grated
- ¼ cup water, if needed
- a good handful of cilantro
- pepper, to taste
How I Make It
- Roast the Anaheim chilies either on a grill, under a broiler, or air fryer until the skin is nice and charred. Peel the skin and remove the seeds.
- Put all ingredients, minus the water and the cilantro, in a blender and blend until smooth. Depending on the size of your blender, you may need to do this in batches or by adding the ingredients slowly. If you are using a food processor, make sure you let it run long enought o pulverize all the pepita.
- Add cilantro last, and blend again. If it is too thick, add a little water. Taste and adjust for salt, pepper, and acidity. You can add a squeeze of lime or more red wine vinegar to suit your taste.
- Store in an air tight jar in a refrigerator.