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Aderezo de Pepitas: Pumpkin Seed Dip/Dressing

The Goods
  • 1 medium poblano chile, roasted, seeded and peeled
  • 3 tablespoons raw pumpkin seeds without shells, lightly toasted and cooled
  • 1 large clove garlic
  • 1/8 teaspoon black fine grind pepper
  • 1/2 teaspoon salt
  • 1/2 cup Mazola® Corn, Canola OR Vegetable Oil
  • 2 tablespoons wine vinegar
  • 3 tablespoons grated parmesan or cotija cheese
  • 1/2 cup chopped cilantro
  • 3/4 cup mayonnaise, thinned with 1/4 cup water
  • 1/4 cup water

Deliciously different.

8 servings
Prep Time:
15 min
Chill Time:
30 minutes
Total Time:
45 min
Make Good is Easy

Blend chile, pumpkin seeds, garlic, pepper, salt, oil, vinegar, cheese, cilantro, mayonnaise and water in a food processor or blender to make a puree. Note: if using as a dip, omit the mayonnaise and water.

Refrigerate at least 30 minutes before serving. Makes enough dressing for 2 quarts of lettuce or vegetable salad.

*NOTE:  If raw pumpkin seeds are unavailable, roasted pumpkin seeds without shells may be used, but in this case, do not toast.

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