Copycat recipe from El Torito restaurant. In this recipe pepitas refer to the inside kernel of the pumpkin seed but pepitas just translates to  "pumpkin seeds". They are typically toasted and eaten as a snack. They are also the key ingredient in "pipian" a type of mole [moh-LAY].


photo by: gourmetsleuth.com raw pepitas

Yield: Makes 1 quart

I N G R E D I E N T S
2 medium Anaheim chiles, roasted, peeled
and seeded (See How to roast chile peppers)
1/3 cup roasted pepitas  
2 large garlic cloves, peeled
1/4 tsp ground black pepper
1 tsp salt
1 1/2 cups salad oil (or mild avocado oil)
1/4 cup red wine vinegar
5 tablespoons grated cotija cheese
2 small bunches cilantro, stemmed
1 1/2 cups mayonnaise
1/4 cup water

I N S T R U C T I O N S
Place all ingredients except cilantro, mayonnaise and water in a blender or food processor. Blend about 10 seconds, then add cilantro little by little until blended smooth. Depending on the size of the blender/processor, it may be necessary to do in batches.

Place mayonnaise and water in a large stainless steel bowl and mix with a wire whip until smooth. Add the blended ingredients and mix thoroughly.

Place in an airtight container and refrigerate.