1/1 Photo of 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 :-)
My Private Note
Units: US | Metric
- 2 medium anaheim chilies, roasted, peeled and seeded
- 1/3 cup roasted pepitas (pumpkin seeds)
- 2 garlic cloves, peeled
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt
- 12 ounces salad oil
- 1/4 cup red wine vinegar
- 5 tablespoons grated Cotija cheese (you can also use Parmesan cheese if you cannot find Cotija)
- 2 bunches fresh cilantro, stemmed
- 1 1/2 cups mayonnaise
- 1/4 cup water
- 1Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
- 2Blend approximately 10 seconds, and then add cilantro little by little until blended smooth.
- 3Depending on size of blender, it may be necessary to do in batches.
- 4Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
- 5Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
- 6Place in an airtight container and refrigerate.
- 7Will keep for three days.
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Nutritional Facts for El Torito Cilantro and Pepita Salad Dressing
Serving Size: 1 (132 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 605.6
- Calories from Fat 553
- Total Fat 61.4 g
- Saturated Fat 9.5 g
- Cholesterol 16.8 mg
- Sodium 668.7 mg
- Total Carbohydrate 13.4 g
- Dietary Fiber 0.6 g
- Sugars 3.7 g
- Protein 3.3 g