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Chipotle Vinaigrette

A versatile dressing perfect for salads, grain bowls, and grilled proteins, featuring smoky heat and tangy depth.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment/Dressing
Cuisine: Mexican-Inspired
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 chipotle peppers in adobo sauce plus 1 tablespoon of the sauce
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • Juice of 1 lime about 2 tablespoons
  • 1 garlic clove minced
  • 1 teaspoon honey
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • Freshly cracked black pepper to taste

Equipment

  • Small bowl or measuring cup
  • Whisk or fork
  • Measuring spoons and cups
  • Cutting board and knife
  • Small glass jar with lid

Method
 

  1. Open the can of chipotle peppers in adobo sauce and remove two peppers with a fork. Chop them finely.
  2. Pour 3 tablespoons of red wine vinegar into a small bowl. Cut the lime in half and squeeze the juice directly into the bowl.
  3. Mince the garlic clove finely.
  4. Add chopped chipotle peppers, minced garlic, 1 tablespoon of adobo sauce, vinegar, and lime juice into the bowl. Stir until combined.
  5. Sprinkle in cumin, salt, honey, and black pepper. Whisk until dissolved.
  6. Slowly pour in olive oil while whisking constantly to create a temporary emulsion.
  7. Taste the vinaigrette and adjust seasoning if needed.
  8. Pour the vinaigrette into a small glass jar with a lid, seal it, and shake vigorously.

Notes

This dressing keeps for two weeks in the refrigerator. Shake well before using.