This creamy and flavorful dressing adds a fresh, zesty twist to any salad or dish. Made with vibrant cilantro and simple ingredients, it’s a quick way to brighten up your meals with a burst of green goodness.
Start by setting 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.
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.
Next, 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.
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!
- Use fresh cilantro for the best taste and aroma.
- Blend ingredients until completely smooth to achieve a velvety texture.
- Adjust the acidity with lime juice to balance the creaminess.
This dressing is creamy and fresh, with a bright cilantro flavor that lifts any dish. It adds a smooth texture and vibrant color, making meals more exciting and flavorful.
Try this dressing over grilled vegetables, salads, or as a dip for crispy chips. It also pairs wonderfully with roasted chicken or fish for a fresh, zesty finish.
Store in an airtight container in the refrigerator for up to one week. Stir well before using, as ingredients may separate over time.
