- 1 1/2 cups mayonnaise
- 3/4 cup canola oil
- 1/3 cup toasted pumpkin seeds
- 1/4 cup distilled water
- 1/4 cup red wine vinegar
- 1/4 cup crumbled Cotija cheese
- 2 roasted Anaheim chile peppers
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 bunches fresh cilantro, rinsed and stemmed
- Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
- Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.
04/11/2018
recipepes.com
Creamy Cilantro Salad Dressing, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
