El Torito Cilantro And Pepita Salad Dressing Food

EL TORITO CILANTRO AND PEPITA SALAD DRESSING RECIPE - (4/5)

Steps:

• Place all dressing ingredients except cilantro, mayonnaise (yogurt) and water in a blender of food processor. Blend approximately 10 seconds, and then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches. Place mayonnaise (yogurt) and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an airtight container and refrigerate. Will keep for three days.

EL TORITO CILANTRO AND PEPITA SALAD DRESSING

Steps:

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

EL TORITO CILANTRO-PEPITA DRESSING

Steps:

• 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 stainless-steel 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, its 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. [email protected] 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 theyre running... Will Borgeson CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

CREAMY CILANTRO SALAD DRESSING

Steps:

• Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
• Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.