I took a gander at the ingredient list on the original bottle. Some of them were interesting. I got the necessary ones that are the bread and butter of this lovely dressing and decided to play mad scientist. It really wasn't that hard. In fact it's really easy and doesn't take that long! The longest part was roasting the Anaheim peppers which gives them a nice smokey flavor necessary to make this dressing work.
When I originally tried the dressing, I put it on my chicken burrito rice bowl and it was an instant hit. Thank you Trader Joe's for creating a major mouf party. It was soooooo good. I promise you will love it too. The ingredients were easy to find and I was able to find them all at my local Fry's (aka: Kroger) so it was a one stop shop which is definitely a plus for me.
This dressing is extremely versatile and can be used on salads, rice bowls, or anything else you want to add a punch of flavor to. So enough of the gab, let's make this bad boy!
- 1/4 cup mayo
- 2 tbsp. almond milk (or milk of choice)
- 2 tbsp. red wine vinegar
- 1 cup cilantro, leaves only
- 1 roasted Anaheim pepper (can sub with canned mild green chilies)
- 1/4 cup cotija cheese, crumbled
- 3 garlic cloves
- 2 tbsp. pumpkin seeds
- For the roasted anaheim pepper - Preheat oven to 400 degrees Fahrenheit. Place pepper on greased baking sheet. Place in oven for 10 minutes. Once timer goes off, flip pepper. Leave in oven for another 10 minutes. Skin should be charred and blistered. Total baking time will be 20 minutes. Once the 20 minutes are up, remove from the oven and allow to cool until you can touch it without burning yourself. You will then need to cut the stem off, take the seeds out, and remove the blistered skin. The skin should easily peel off. Cut the pepper into chunks and place into food processor or blender with other ingredients.
- For the rest of the ingredients - Combine all of the ingredients into a food processor or blender and blend until you get a smooth consistency. Approximately 1-2 minutes. Pour salad dressing into a container for storage. Stores up to a week in the fridge.
- Makes approximately 1 cup of dressing. For more dressing, double the recipe.
- Serving size: 1-2 tbsps.
- Prepare yourself for a mouf party.