This is the salad dressing that I make the most often, it is normally stocked in the refrigerator. It is rare that I run out. I make some type of Mexican food at least once a week and this dressing is always served with it. I drizzle it over nachos, tacos, taco salad. We dip our pizza crust in it, pretzels, vegetables, hush puppies (recipe coming soon!). I use it like most people use ranch or ketchup – it is good on pretty much everything! It is creamy and you can control the spice level depending on the pepper that you use.I buy both spicy and mild peppers so I can use the correct pepper for spice level depending on who I am cooking for. I always buy pounds upon pounds of hatch chiles when they are in season over the summer and roast them leaving the skin on to freeze. When I want to use one I run it under warm water and the skin peels off very easily. Depending on how I plan to use the pepper I will remove the seeds or keep them for a little extra spice. I am starting to run low on my peppers and am looking forward to seeing them at the market this summer.
Hatch Chile Dressing
Yield approximately 1 3/4 cups
1/2 Cup Raw Cashews soaked in water 3-4 hours, drained and water reserved
2 Tablespoons Apple Cider Vinegar
2 teaspoons lime juice
1 teaspoon maple syrup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 Hatch Chile, roasted remove stem and skin, discard seeds for a milder dressing*
2 Chives/Green Onions, bottom root removed and chopped (approximately 1/4 Cup)
1/4 Cup Cilantro, chopped
1. Add the first 9 ingredients into a blender along with 7 Tablespoons of the reserved water. Blend until completely smooth and creamy. Add additional water if needed ~ the dressing will thicken as it cools. Add the cilantro, blend until the cilantro is incorporated and you see little specks throughout the dressing. Taste and adjust seasonings if needed. Store in the refrigerator.
* Any pepper that you enjoy can replace the hatch chile (poblano, jalapeno, ect). To roast a pepper place over a flame or under a broiler turning the pepper charing each side. Place in a paper sack or bag and allow to steam ten minutes, remove charred skin.
Heavily Adapted from But I Could Never Go Vegan