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5.0 from 6 votes

Chipotle Honey Vinaigrette

This Chipotle Honey Vinaigrette is a boldly flavored copycat recipe that's deliciously tangy and smoky-sweet. It's easy to make with just a few ingredients, perfect for salad bowls, burrito bowls, and so much more!

Prep Time
15 mins
Total Time
15 mins
Servings: 1 cup
Calories: 173 kcal
Course: Salad
Cuisine: Mexican

Ingredients

  • 3½ tablespoons pureed chipotle from a can of chipotle peppers in adobo sauce - see Step 1 in the Instructions
  • ¼ cup red wine vinegar
  • 3 tablespoons honey
  • 2 tablespoons water
  • ½ teaspoon dried Mexican oregano or substitute Italian or Greek oregano
  • 1 teaspoon Morton kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup vegetable oil

Instructions

    Cup of Yum
  1. To create pureed chipotles: Using a blender or food processor, blitz the contents of a 7-ounce can of chipotle peppers in adobo sauce on high speed until smooth, about 30 seconds. Scrape the pureed chipotles into a small bowl.
  2. Add 3½ tablespoons of the pureed chipotles back to the food processor bowl (no need to wash it first). Add the red wine vinegar, honey, water, oregano, salt, and pepper. Blend on high speed until smooth, about 10-20 seconds. (See Notes below for suggestions of how to use the remaining chipotle puree.)
  3. With food processor on low speed, very slowly drizzle the the oil through the hole in the lid (place a towel over the top as you pour, to catch any splatters), until the dressing comes together and emulsifies.
  4. Pour the vinaigrette into an airtight container – I like to use a canning jar. Use immediately or chill for an hour or two to let the flavors blend. Give it a vigorous shake before using to combine.

Notes

  • Suggestions for using the remaining chipotle puree: Store the remaining pureed chipotle mixture in an airtight container in the fridge and use it within 1 week in a bloody Mary, salsa, barbecue sauce, chicken tortilla soup, or chili. You can also use it in marinades, aiolis, and glazes – anything that can benefit from a deep, rich, smoky chili flavor. I also like to freeze individual portions (3½ tablespoons) so I can make this vinaigrette recipe even quicker in the future!
  • To store: Store your homemade chipotle honey vinaigrette in an airtight container in the refrigerator - I like to use a canning jar. It will keep well for up to 1 week. To use, shake the (tightly sealed) dressing vigorously to combine. If the oil solidifies, just set the dressing out on the counter for 30 minutes before eating.
  • To use, just shake the (tightly sealed) dressing vigorously to combine. If the oil solidifies, be sure to set the dressing out on the counter for 30 minutes before eating.

Nutrition Information

Serving 1 Calories 173kcal (9%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 14g (22%) Saturated Fat 1g (5%) Polyunsaturated Fat 12g Sodium 173mg (7%) Fiber 2g (8%) Sugar 9g (18%)

Nutrition Facts

Serving: 1cup

Amount Per Serving

Calories 173

% Daily Value*

Serving 1
Calories 173kcal 9%
Carbohydrates 12g 4%
Protein 1g 2%
Fat 14g 22%
Saturated Fat 1g 5%
Polyunsaturated Fat 12g 71%
Sodium 173mg 7%
Fiber 2g 8%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.