Chipotle Vinaigrette

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5 from 1 vote

Chipotle Vinaigrette is the perfect mix of heat, tang, and sweetness. Try it on salads, veggies, or burrito bowls!

Prep Time10

Total Time10

Course: Appetizer, Condiment, Salad

Cuisine: American, Mexican, Vegetarian

Keyword: chipotle honey vinaigrette, chipotle vinaigrette, chipotle vinaigrette recipe

Servings: servings

Author: Chelsea Lords

Cost: $1.32

Equipment

Blender

Ingredients

1 lime
3 tablespoons red wine vinegar
2 tablespoons honey
6 tablespoons oil see note 1
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon minced garlic
3/4 teaspoon salt
1/4 teaspoon pepper
1 chipotle pepper plus surrounding sauce, see note 2

US - Metric

Instructions

Zest the lime to get 1/2 teaspoon zest. Juice the lime to get 1 tablespoon juice.
Add all ingredients, including zest and juice, to a small blender. Blend until completely smooth. Taste and adjust seasoning as needed.
Pour into a jar, seal, and refrigerate. The heat will intensify as the dressing sits.

Video

Notes

Note 1: Chipotle uses rice bran oil, but olive, vegetable, or canola oil work too. Vegetable and canola are more neutral.

Note 2: Grab a can of chipotles in adobo from the international aisle. Use 1 heaping tablespoon (about 1 pepper with surrounding sauce). Freeze leftovers by spreading peppers on a parchment-lined pan, spacing 1/2 inch apart. Freeze for 1 hour, then transfer to a freezer bag. Store for up to 6 months.

Nutrition: Chipotle Vinaigrette nutrition is based on a 2-tablespoon serving.

Storage: Keep in an airtight jar in the fridge for up to a week. If it thickens, let it sit at room temp for 15 minutes, then shake or stir.

Nutrition