Title: El Torito Cilantro-Pepita Dressing***
Categories: Salad Dressing
Yield: 1 Servings

1	md	Anaheim chile; roasted, peeled, and
		; and seeded
3	tb	Roasted pumpkins seeds (pepitas)
1		Clove garlic
1/8	ts	Freshly ground pepper
1/2	ts	Salt
3/4	c	Oil
2	tb	Red wine vinegar
3	tb	Cotija cheese; grated
1	sm	Bunch cilantro
3/4	c	Mayonnaise
2	tb	Water

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 refrigerate. Dressing may be stored up to three days.

You can substitute cacique or Parmesan cheese for the cotija. Also, it's 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.

butter@coyote. csusm. edu Sat Nov 19 1994

Posted to MM-Recipes Digest V4 #6

Recipe by: http://chile.ucdmc.ucdavis.edu:8000:/www/recipe/

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