Dressing with Creamy Cilantro

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Dressing with Creamy Cilantro

Creamy Cilantro Dressing

Published on April 4, 2019

  • 2 Anaheim chile peppers, halved and seeded

  • 1 ½ cups canola oil

  • ⅓ cup roasted pepitas

  • ⅓ cup red wine vinegar

  • ⅓ cup lime juice

  • 5 tablespoons crumbled cotija cheese

  • 2 cloves garlic, peeled

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 small bunches fresh cilantro, stems removed

  • 1 ½ cups mayonnaise

  • ¼ cup water

  1. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.

  2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

  3. Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.

  4. Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.

Nutrition Facts (per serving)

181Calories20g Fat2g Carbs1g Protein
None
Nutrition FactsServings Per Recipe32Calories181% Daily Value *Total Fat20g25%Saturated Fat2g12%Cholesterol6mg2%Sodium158mg7%Total Carbohydrate2g1%Dietary Fiber0g0%Total Sugars0gProtein1gVitamin C5mg27%Calcium19mg1%Iron0mg1%Potassium35mg1%
None

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