This bright and creamy dressing is packed with fresh cilantro and zesty lime, making it the perfect addition to salads, grilled veggies, or tacos. It’s quick to whip up and adds a burst of flavor to any meal.
COOKBOOK / 30953
Start by positioning your oven rack about 6 inches from the broiler and preheating it. Line a baking sheet with foil, then place the peppers cut-side down on the sheet. Broil them until the skin is nicely blackened and blistered, which should take around 5 to 8 minutes. Once they’re done, put the peppers in a bowl and cover it tightly with plastic wrap so they can steam and cool for about 20 minutes. When they’re cool enough to handle, peel off and discard the skins.
Next, throw the roasted peppers into a blender or food processor along with the canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper. Give it a quick blend for about 10 seconds. Then, slowly add the cilantro while blending until the dressing is smooth.
In a large bowl, whisk together the mayonnaise and water until it’s nice and creamy. Pour in the pepper mixture and stir everything together well. Your dressing is ready to enjoy!
- Use fresh cilantro for the best flavor and vibrant color.
- Blend the ingredients until smooth for a creamy, even texture.
- Adjust the acidity with lime or lemon juice to balance the flavors to your liking.
This dressing is bright and fresh, adding a burst of flavor to any dish. Its creamy texture pairs well with a variety of salads and grilled foods. Plus, it’s quick to make and uses simple ingredients you likely have on hand.
Try drizzling this dressing over roasted vegetables, tacos, or grilled chicken. It also works great as a dip for fresh veggies or a spread on sandwiches and wraps.
Store the dressing in an airtight container in the refrigerator for up to one week. Stir well before each use, as ingredients may separate over time. For best freshness, make small batches as needed.
