El torito cilantro-pepita dressing

Yield: 8 Servings

Measure Ingredient
1 medium Anaheim chile; roasted, peeled and seeded
3 tablespoons Roasted pumpkin seeds (pepitas)
1 Clove garlic
⅛ teaspoon Freshly ground black pepper
½ teaspoon Salt
¾ cup Oil
2 tablespoons Red wine vinegar
3 tablespoons Cotija cheese; grated
1 small Bunch cilantro; stemmed
¾ cup Mayonnaise
2 tablespoons Water
We substitute two or more fresh poblanos (pasillas in California),

Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cothija cheese in blender or food processor. Blend about 10 seconds, then add cilantro, bit by bit, until smoothly blended.

Place mayonnaise and water in large stainless-steel bowl and whisk until smooth. Add blended chile mixture and mix thoroughly. Place in airtight container and refigerate. Dressing may be stored up to three days.

You can substitute cacique or Parmesan cheese for the cotija. Also, it's not complete without the crispy fried tortilla crumbled over the top and the extra pepita seeds. The recipe tells you to fry corn tortillas in oil, drain & crumble them. But I used crunched up lime and chili flavored Tostitos instead. Yields 2 cups.

butter@... Sat Nov 19 1994 Notes: > 1 md Anaheim chile; roasted, peeled and seeded

depending on how hot they're running...

Will Borgeson <szborges@...>

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From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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