- 2 Anaheim chile peppers, halved and seeded
- 1 1/2 cups canola oil
- 1/3 cup roasted pepitas
- 1/3 cup red wine vinegar
- 1/3 cup lime juice
- 5 tablespoons crumbled cotija cheese
- 2 cloves garlic, peeled
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 small bunches fresh cilantro, stems removed
- 1 1/2 cups mayonnaise
- 1/4 cup water
- 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.
04/19/2018
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