Chipotle Vinaigrette
This bold and smoky Chipotle Vinaigrette is a copycat of the beloved Chipotle Mexican Grill dressing, made with chipotle peppers in adobo, fresh lime juice, and a touch of honey. It comes together in under ten minutes and works beautifully as a salad dressing, marinade, or drizzle for grilled veggies and burrito bowls.
Equipment
- Blender or food processor
- Glass jar with lid
- Measuring spoons
- Citrus juicer
Ingredients
- 2 chipotle peppers in adobo sauce plus 1 tablespoon of the adobo sauce from the can
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice from about 1 large lime
- 1 tablespoon honey or agave nectar for a vegan version
- 1 clove garlic peeled
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly cracked
Instructions
- Add the chipotle peppers, adobo sauce, garlic clove, fresh lime juice, red wine vinegar, honey, and ground cumin to the bowl of a blender or food processor. Pulse 5 to 6 times until the peppers and garlic are fully broken down and no large chunks remain, about 20 to 30 seconds total.
- With the blender running on its lowest speed, remove the center cap from the lid and slowly pour in the olive oil in a thin, steady stream. Take about 30 to 45 seconds to add it all so the dressing has time to emulsify into a smooth, slightly creamy consistency.
- Add the kosher salt and freshly cracked black pepper, then blend for another 5 seconds to combine. Taste the dressing carefully and adjust as needed. Add more honey if it is too spicy, more lime juice if it needs brightness, or a pinch more salt if the flavors feel flat.
- Pour the finished vinaigrette into a clean glass jar with a tight-fitting lid. Let it rest at room temperature for at least 10 minutes before serving so the flavors have time to meld and deepen. Give the jar a good shake right before drizzling.
Notes
Storage: Keep the dressing in a sealed glass jar in the refrigerator for up to one week. The olive oil may solidify when chilled; let the jar sit at room temperature for 5 to 10 minutes and shake well before using. Freezing: Freeze in ice cube tray portions for up to 2 months. Spice level: Use one chipotle pepper for mild heat, two for medium, and three for genuinely spicy. Vegan swap: Replace honey with agave nectar or maple syrup. Common mistake: Adding the olive oil too quickly will break the emulsion and leave the dressing greasy. Always stream it in slowly with the blender running.