• 2 medium anaheim chilies, roasted, peeled and seeded
  • 1/3 cup roasted pepitas (pumpkin seeds)
  • 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
  • 1/4 cup water


  1. Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
  2. Blend approximately 10 seconds, and then add cilantro little by little until blended smooth.
  3. Depending on size of blender, it may be necessary to do in batches.
  4. Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
  5. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
  6. Place in an airtight container and refrigerate.

Will keep for three days.

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Rating: 2.5/5 (63 votes cast)

El Torito Cilantro and Pepita Salad Dressing, 2.5 out of 5 based on 63 ratings