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Chipotle Vinaigrette

This bold chipotle vinaigrette delivers smoky heat and tangy brightness that transforms boring salads into something you'll actually crave. Ready in just 5 minutes, it combines chipotle peppers in adobo sauce with olive oil, lime juice, and honey for a perfect balance of spice and sweetness that works on everything from grilled chicken to roasted vegetables.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 servings (approximately 1.5 cups)
Course: Condiment, Dressing
Cuisine: Mexican-Inspired, Southwestern
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons fresh lime juice about 1 lime
  • 2 chipotle peppers in adobo sauce plus 1 tablespoon adobo sauce
  • 2 tablespoons honey
  • 1 clove garlic peeled
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt or more to taste

Equipment

  • Blender or food processor
  • Measuring cups and spoons
  • Glass jar or airtight container for storage
  • Rubber spatula
  • Small whisk (optional)

Method
 

  1. Remove the chipotle peppers from the can and measure out the adobo sauce separately. Peel your garlic clove and juice your lime fresh for the brightest flavor.
  2. Add the chipotle peppers, adobo sauce, lime juice, apple cider vinegar, honey, garlic, cumin, and salt to your blender. Pour in the olive oil last so it sits on top of the other ingredients.
  3. Pulse the blender a few times to break up the larger pieces, then blend on high speed for 30 to 45 seconds until the mixture transforms from chunky to silky smooth with a uniform orange-red color.
  4. Scrape down the sides with a spatula if needed and blend again to catch any chunks for a completely smooth texture.
  5. Taste the vinaigrette and adjust seasoning as needed. Add more salt if it tastes flat, more honey if too spicy or acidic, or another chipotle pepper if you want more heat.
  6. Check the consistency by pouring a small amount onto a plate. It should be pourable but not watery. If too thick, blend in water one tablespoon at a time until you reach the desired consistency.
  7. Pour the finished vinaigrette into a clean glass jar or airtight container using a spatula to scrape every last bit from the blender.
  8. If time allows, refrigerate the vinaigrette for at least 30 minutes before using to let the flavors develop and meld together.
  9. Shake vigorously for 10 to 15 seconds before each use to re-emulsify the ingredients, as the oil and vinegar will naturally separate as the dressing sits.

Notes

Start with just one chipotle pepper if you're sensitive to heat, then add the second one gradually. Store in an airtight glass jar in the refrigerator for up to two weeks. The flavors actually improve over the first few days as they meld together. Always shake vigorously before each use since separation is natural. Let the vinaigrette come to room temperature for 10 minutes before serving for best flavor. Freezing is not recommended as the emulsion breaks down when thawed.