Cilantro-Pumpkin Seed Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a copycat recipe of a salad dressing served at the El Torito Mexican Restaurant franchise. I made substitutions and adjustments with some of the ingredients for ease in preparation. Ingredients:
1 medium mild anaheim chili, roasted and seeded |
3 tablespoons roasted pumpkin seeds ( pepitas ) or 3 tablespoons roasted sunflower seeds |
1 1/2 cups packed fresh cilantro leaves |
1 large garlic clove |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
2/3 cup salad oil |
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar |
1 tablespoon fresh lime juice |
4 tablespoons grated cotija cheese or 4 tablespoons crumbled feta cheese |
2/3 cup mayonnaise |
2 tablespoons water |
1/4 teaspoon ground cumin (optional) or 1/2 teaspoon dry roasted whole cumin seed (optional) |
Directions:
1. NOTE: I have also used a combination of vegan mayonnaise, sour cream and/or plain yogurt with this recipe, using up what I have on hand.
2. Add all ingredients to blender and blend until smooth. (Or use an hand held immersion blender to blend. ).
3. For thinner salad dressing, add more water. Adjust seasonings if necessary.
4. The thicker version of this dressing makes a delicious topping for fish tacos, tostadas; or as a dip for tortilla chips, etc.
5. Best if prepared at least an hour in advance.
6. Yield is estimated.
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