Step 1) 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.
Step 2) 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.