Creamy Cilantro Dressing

Roasted pepitas and Anaheim chiles give a major flavor boost to this creamy cilantro dressing that goes well with any Mexican-inspired meal.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 181 Calories

Ingredients

• 1 teaspoon salt
• 2 cloves garlic, peeled
• 2 Anaheim chile peppers, halved and seeded
• 5 tablespoons crumbled cotija cheese
• 2 small bunches fresh cilantro, stems removed
• 0.25 teaspoon ground black pepper
• 0.25 cup water
• 1.5 cups mayonnaise
• 0.33333334326744 cup red wine vinegar
• 0.33333334326744 cup lime juice
• 1.5 cups canola oil
• 0.33333334326744 cup roasted pepitas

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.