Ingredients
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2 medium anaheim chilies, roasted, peeled and seeded
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1/3 cup roasted pepitas (pumpkin seeds)
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2 garlic cloves, peeled
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1 teaspoon salt
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12 ounces salad oil
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1/4 cup red wine vinegar
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5 tablespoons grated Cotija cheese (you can also use Parmesan cheese if you cannot find Cotija)
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2 bunches fresh cilantro, stemmed
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1 1/2 cups mayonnaise
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1/4 cup water
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1/4 teaspoon ground black pepper
Instructions
- Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
- Blend approximately 10 seconds, and then add cilantro little by little until blended smooth.
- Depending on size of blender, it may be necessary to do in batches.
- Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
- Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
- Place in an airtight container and refrigerate.
- Will keep for three days.