El Torito Style Cilantro Pepita Dressing
This recipe was inspired by the Mexican restaurant chain El Torito and their Cilantro Pepita dressing. This is so delicious you'll want to pour it everything, not just salads.
- 2 poblano peppers
- 1/4 cup of raw shelled pumpkin seeds
- 1/4 grated cotija cheese (grated parmesan cheese can also be used)
- 2 garlic cloves (unpeeled)
- 1 bunch fresh cilantro
- 1/4 cup olive oil
- 1 cup mayonaise
- 1/2 cup sour cream
- 1 tbsp apple cider vinegar
- 1/2 cup water
- salt to taste (I used 2 1/4 tsp)
- Begin my roasting poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
- Place poblanos in a glass bowl and cover with lid or plastic wrap. A sealed ziplock bag would also work Let cool, then rub skin to remove as much as possible. Cut off stem and cut out seeds and then chop finely. Set aside.
- In a skillet on medium low heat and begin toasting the UNPEELED garlic and pumpkin seeds next to each other. Stir seeds frequently to make sure they’re toasted evenly. Toast the garlic until the skins are light golden on all sides. Remove skins when cooled.
- Add chopped peppers, pumpkin seeds, cheese, garlic, and cilantro to a food processor and blend on low until combined, about 30 seconds. Continue to pulse while slowly pouring the olive oil in the feed tube. The mixture should be a pesto consistency.
- Transfer mixture to a large bowl and gently whisk in the rest of the ingredients one by one: mayonnaise, sour cream, vinegar, and water. Finally mix in salt and pepper.
- For best results, chill in fridge for an hour minimum to allow flavors to marry. Store in a glass container like a mason jar. Will keep 1-2 weeks in the fridge. Mine won’t that long because I pour it on everything and use it as a dip too.