Recipe - El Torito Cilantro-Pepita Dressing

1 md Anaheim chile; roasted,
peeled and seeded
3 tablespoon Roasted pumpkin seeds
(pepitas)
1 Clove garlic
1/8 teaspoon Freshly ground black pepper
One half teaspoon Salt
Three fourths cup Oil
2 tablespoon Red wine vinegar
3 tablespoon Cotija cheese; grated
1 small Bunch cilantro; stemmed
Three fourths cup Mayonnaise
2 tablespoon Water

Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cothija cheese
in blender or food processor. Blend about 10 seconds, then add cilantro,
bit by bit, until smoothly blended.

Place mayonnaise and water in large stainlesssteel bowl and whisk until
smooth. Add blended chile mixture and mix thoroughly. Place in airtight
container and refigerate. Dressing may be stored up to three days.

You can substitute cacique or Parmesan cheese for the cotija. Also, it's
not complete without the crispy fried tortilla crumbled over the top and
the extra pepita seeds. The recipe tells you to fry corn tortillas in oil,
drain & crumble them. But I used crunched up lime and chili flavored
Tostitos instead. Yields 2 cups.

butter@coyote.csusm.edu Sat Nov 19 1994 Notes: 1 md Anaheim chile;
roasted, peeled and seeded

We substitute two or more fresh poblanos (pasillas in California),
depending on how hot they're running...

Will Borgeson szborges@peseta.ucdavis.edu

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.