Cilantro & Pepita Salad Dressing

• 2 medium anaheim chilies, roasted, peeled and seeded*
• 1/3 c roasted pepitas (pumpkin seeds)
• 2 t crushed/diced garlic
• 1/4 t ground black pepper
• 1 t salt
• 1-3/4 c oil (I used EVOO)
• 1/4 c red wine vinegar
• 5 T crumbled Cotija cheese
• 2 bunches fresh cilantro, stems removed
• 1-1/2 c mayonnaise
• 1/4 c water

1. Place all ingredients, except 3/4 c oil, cilantro, mayo and water in food processor.
2. Blend to combine, then add cilantro 1 bunch at a time blending well.
3. Add final 3/4 c oil while blending.
4. In large stainless steel bowl, whisk together mayonnaise and water until smooth.
5. Add blended ingredients and mix well.
6. Arrange romaine lettuce on a plate, ladle dressing over lettuce and top with diced tomatoes, crumbled Cotijo cheese and pepitas. (try not to lick the bowl clean)
7. *broil on low on a wire rack about 6 minutes each side, or until skin blisters. Remove and allow to cool. Peel off skin, scrape out seeds.

anaheim chilies, garlic, ground black pepper, salt, oil, red wine vinegar, t, fresh cilantro, mayonnaise, water

Taken from www.epicurious.com/recipes/member/views/cilantro-pepita-salad-dressing-50042385 (may not work)