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El Torito Cilantro-Pepita Dressing

salads, spice, dressing

1 medium anaheim chile; roasted,
1 peeled and seeded
3 tablespoon roasted pumpkin seeds
1 (pepitas)
1 garlic clove
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
3/4 cup oil
2 tablespoon red wine vinegar
3 tablespoon cotija cheese; grated
1 small bunch cilantro; stemmed
3/4 cup mayonnaise
2 tablespoon water

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. butter@coyote.csusm.edu Sat Nov 19 1994 Notes: 1 md Anaheim chile; roasted, -peeled and seeded: We substitute two or more fresh poblanos (pasillas in California), depending on how hot they're running... Will Borgeson From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

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