Ingredients
- 2 Anaheim chile peppers, halved and seeded
- 1 ½ cups canola oil
- 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
Why This Recipe Works
Better Cooking Tips
- 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.
Step 1
Position 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.
Step 2
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.
Step 3
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!
