Tuesday, May 17, 2011
Mexican Goddess Dressing
This stuff is so good David asked if I could make some more before I leave for Atlanta. I did, plus I doubled the recipe and included that version below. I'm not sure it helped though, we just ate twice as much of it last night.
Mexican Green Goddess Dressing
adapted from Off the (meat) hook
1 cup pepitas (raw)
1 tbsp ground coriander
1/2 cup packed cilantro leaves(stems will make the dressing bitter)
juice and zest of 2 limes
6 green onions,light green and white parts only
1/4 cup apple cider vinegar
1 large pinch salt
3/4 cup olive oil
water as needed
Place all ingredients in a canning jar except water in a quart size canning jar. Using an immersion blender, blend until smooth. Add cold water 1 tablespoon at a time until desired consistency is reached, up to 1/2 cup.
Mother's Kitchen: Spice Rack Challenge May: Coriander