Creamy Cilantro Dressing
El video de hoy es como hacer un sancocho dominicano con la mama muse!
Recipe Summary Creamy Cilantro Dressing
Similar to the cilantro dressing at El Torito! Keep in the refrigerator in an airtight container.Ingredients | El Sancocho Dominicano2 Anaheim chile peppers, halved and seeded1 ½ cups canola oil⅓ cup roasted pepitas⅓ cup red wine vinegar⅓ cup lime juice5 tablespoons crumbled cotija cheese2 cloves garlic, peeled1 teaspoon salt¼ teaspoon ground black pepper2 small bunches fresh cilantro, stems removed1 ½ cups mayonnaise¼ cup waterDirectionsSet oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.Info | El Sancocho Dominicanoprep:
10 mins
cook:
5 mins
additional:
20 mins
total:
35 mins
Servings:
32
Yield:
1 quart
TAG : Creamy Cilantro DressingSide Dish, Sauces and Condiments Recipes, Salad Dressing Recipes,
