Similar to the cilantro dressing at El Torito! Keep in the refrigerator in an airtight container.

Gallery

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
20 mins
total:
35 mins
Servings:
32
Yield:
1 quart
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

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

Nutrition Facts

181 calories; protein 0.8g; carbohydrates 1.6g; fat 19.5g; cholesterol 6.2mg; sodium 157.7mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/16/2017
This is excellent and I do mean excellent! I wasn't sure I'd like all of the mayo but turns out this is the best dressing I've made in a long time. Hubs asked if he could take the leftover for lunch the next day to use as a dip for chips and veggies. It's really that good! Read More
Advertisement