Honey Chipotle Vinaigrette
This Honey Chipotle Vinaigrette is my go-to when I want bold, smoky flavor that still feels fresh. It’s tangy, a little spicy, and perfect for salads or drizzled over grilled veggies, tacos, or grain bowls.
Ingredients
- 1/4 cup chipotles in adobo 2 whole peppers plus their sauce
- 2 tablespoons honey
- 1 garlic clove
- 1/8 to 1/4 cup white vinegar
- 1 lime juice or from 2 limes. if needed
- 1 sprig fresh oregano
- salt to taste
- pepper to taste
- 1 cup olive oil
Instructions
- Combine all ingredients in a blender or food processor and blend until fully emulsified and creamy.
- Pour into a jar with a tight-fitting lid. Store in the fridge for up to 10 days. Shake well before each use.
Notes
- If you like extra heat, add an additional chipotle pepper or a teaspoon of the adobo sauce. This bumps up the smoky spice without overpowering the other flavors.
- Use a juicy lime and roll it on the counter before cutting. This helps release more juice, so your dressing is bright and tangy.
- Start with 1/8 cup of vinegar, then taste and add more if you want extra tang. The sweetness from the honey balances it nicely.
- Fresh oregano gives the dressing a savory edge, but you can swap in a pinch of dried oregano if that’s what you have. Just use about half as much.
- This dressing thickens slightly in the fridge. Let it sit at room temperature for 10 minutes and shake well before serving to bring it back to a smooth pourable texture.
- Try drizzling it over grilled corn, roasted sweet potatoes, or chicken tacos. It’s also great as a marinade for shrimp or flank steak.