Zesty Creamy Cilantro Sauce: A Flavorful Twist

Ingredients

• Halved and deseeded Anaheim chile peppers
• A generous amount of canola oil
• Handful of roasted pepitas
• Splash of red wine vinegar
• Squeeze of fresh lime juice
• Sprinkle of crumbled cotija cheese
• Fresh garlic cloves, peeled
• Pinch of salt and a dash of ground black pepper
• Fresh cilantro leaves, stems removed from two small bunches
• Creamy mayonnaise
• A bit of water

Step 1

Position the oven rack approximately 6 inches below the top heating element and preheat the broiler. Cover a baking sheet with aluminum foil for easy cleanup. Carefully place the peppers cut side down on the foil-lined sheet.

Step 2

Broil the peppers until the skins blacken and blister, usually taking around 5 to 8 minutes. Transfer the charred peppers to a bowl and seal tightly with plastic wrap. Let them steam and cool for about 20 minutes; this will make removing the skins easier.

Step 3

Once cooled, peel off and discard the blackened skins. In a blender or food processor, combine the roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper. Blend the mixture for approximately 10 seconds until smooth. Gradually add cilantro while blending until a smooth consistency is achieved.

Step 4

In a separate large bowl, whisk together mayonnaise and water until well combined and smooth. Gently fold in the blended pepper mixture until fully incorporated. Enjoy the flavorful and creamy pepper sauce with your favorite dishes.