Velvety Cilantro Dressing

Ingredients

• 2 Anaheim chile peppers, halved and seeded
• 1 ½ cups canola oil
• 5 tablespoons crumbled cotija cheese
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 small bunches fresh cilantro, stems removed
• 1 ½ cups mayonnaise
• ¼ cup water

Step 1

Set your oven rack about 6 inches from the broiler and preheat it. Line a baking sheet with foil, then place the peppers cut-side down on the sheet. Pop them under the broiler and let them cook until their skins are blackened and blistered, which should take around 5 to 8 minutes.

Step 2

Once they’re nicely charred, transfer the peppers to a bowl and cover it tightly with plastic wrap. Let them steam and cool for about 20 minutes—that makes peeling off the skins a lot easier. When cooled, peel off the skins and discard them.

Step 3

Toss the roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper into a blender or food processor. Give it a quick blend to mix everything together. Then, gradually add the cilantro while blending until the dressing is smooth and creamy.

Step 4

In a large bowl, whisk together the mayonnaise and water until you get a smooth consistency. Finally, stir in the pepper mixture until everything is well combined and creamy. Your dressing is ready to enjoy!