This was a “feast night” for myself and my two other housemates while I was a bachelor! It was a hit with all of us. Pork chops cooked in a sauce of sour cream, onions, and spices.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 32 |
| Yield: | 1 quart |
Ingredients
- 2 Anaheim chile peppers, halved and seeded
- 1 ½ cups canola oil
- ⅓ cup roasted pepitas
- ⅓ cup red wine vinegar
- ⅓ cup lime juice
- 5 tablespoons crumbled cotija cheese
- 2 cloves garlic, peeled
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 small bunches fresh cilantro, stems removed
- 1 ½ cups mayonnaise
- ¼ cup water
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.
- Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.
Nutrition Facts
| Calories | 181 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 158 mg |
| Sugars | 0 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This is excellent and I do mean excellent! I wasn’t sure I’d like all of the mayo but turns out this is the best dressing I’ve made in a long time. Hubs asked if he could take the leftover for lunch the next day to use as a dip for chips and veggies. It’s really that good!