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My review
Creamy Cilantro Dressing
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katyLBC
"Similar to the cilantro dressing at El Torito! Keep in the refrigerator in an airtight container."
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Ingredients
35 m servings 181Original recipe yields 32 servings (1 quart)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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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 ...