El Torito Cilantro and Pepita Salad Dressing

By SMorrissey

I love this dressing at El Torito. I could sit there and just eat it with a spoon. I found this copy-cat recipe and I wanted to post it so I can make it myself, and secretly eat it straight from the jar. :-)

Ingredients

• 2 medium anaheim chilies, roasted, peeled and seeded
• 1/3 cup pumpkin seeds, roasted
• 2 garlic cloves, peeled
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt
• 12 ounces salad oil
• 1/4 cup red wine vinegar
• 5 tablespoons grated Cotija cheese (you can also use Parmesan cheese if you cannot find Cotija)
• 2 bunches fresh cilantro, stemmed
• 1 1/2 cups mayonnaise or greek yogurt for a lighter version. You could also do 1/2 mayo and 1/2 yogurt
• 1/4 cup water

Details

Servings 1
Preparation time 20mins
Cooking time 20mins
Adapted from food.com

Preparation

Step 1

Place all dressing ingredients except cilantro, mayonnaise (yogurt) 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 (yogurt) 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.