Ingredients
-
2
-
1/3
-
2
-
1/4
-
1
-
12
-
1/4
-
5
-
2
-
1 1/2
-
1/4
-
-
-
-
Directions
El Torito Cilantro and Pepita Salad Dressing,I love this dressing at El Torito. I could sit there and just eat it with a spoon. I found this copy-cat recipe and I wanted to post it so I can make it myself, and secretly eat it straight from the jar :-),This is actually really good. It makes A LOT, so next time I would reduce it by half or two-thirds, but the flavor is really good. Thanks so much for sharing this! #Yummy,First, no reason whatsoever to roast and peel the Anaheims. In fact, I would bet the restaurant doesn’t roast them — the color is different. Secondly, you’re blending, so you don’t need to thoroughly pull the leaves off the cilantro. Keep the bundle together, chop off the large bottom stem part and your good to go. And remember, cilantro batches and Anaheims vary in size throughout the year in most places. If your Anaheims or cilantro batches look small, use three.
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Steps
|
1
Done
|
Place All Dressing Ingredients Except Cilantro, Mayonnaise and Water in a Blender of Food Processor. |
|
2
Done
|
Blend Approximately 10 Seconds, and Then Add Cilantro Little by Little Until Blended Smooth. |
|
3
Done
|
Depending on Size of Blender, It May Be Necessary to Do in Batches. |
|
4
Done
|
Place Mayonnaise and Water in a Large Stainless Steel Bowl, and Mix With a Wire Whip Until Smooth. |
|
5
Done
|
Add the Blended Ingredients to the Mayonnaise Mixture, and Mix Thoroughly. |
|
6
Done
|
Place in an Airtight Container and Refrigerate. |
|
7
Done
|
Will Keep For Three Days. |
