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Chipotle Vinaigrette

This chipotle vinaigrette delivers smoky heat and bold flavor that transforms any salad from boring to unforgettable in just five minutes. This versatile dressing combines the earthy spice of chipotle peppers with tangy vinegar and smooth olive oil, creating a sauce that works on everything from taco salads to grilled vegetables.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings (about 1 cup)
Course: Condiment, Dressing
Cuisine: Mexican-American
Calories: 128
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 chipotle peppers in adobo sauce plus 1 tablespoon of the sauce
  • 1/3 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh lime juice about 1 lime
  • 2 cloves garlic peeled
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons water to thin, if needed

Equipment

  • Blender or food processor
  • Measuring cups and spoons
  • Rubber spatula
  • Glass jar or airtight container for storage
  • Can opener

Method
 

  1. Gather all ingredients and measure them out before starting. Remove 2 chipotle peppers from the can and set aside 1 tablespoon of the adobo sauce that clings to them.
  2. Place the chipotle peppers, adobo sauce, apple cider vinegar, lime juice, garlic cloves, honey, cumin, salt, and pepper into your blender. Add these before the oil so the heavier ingredients sit near the blades.
  3. Pulse the blender 5 to 6 times to break down the chipotle peppers and garlic into smaller pieces. Then blend on medium speed for about 15 seconds until the mixture becomes relatively smooth.
  4. With the blender running on low speed, slowly drizzle in the olive oil through the top opening in a thin, steady stream. This should take about 30 to 45 seconds for all the oil to incorporate.
  5. Check the thickness of your vinaigrette by lifting the blender lid and observing how it coats the sides. If it seems too thick to pour or drizzle, add water 1 tablespoon at a time while blending until you reach your preferred consistency.
  6. Pour a small amount into a spoon and taste the vinaigrette, paying attention to the balance of heat, acidity, and saltiness. Add more salt, lime juice, or honey as needed to balance the flavors to your preference.
  7. After making any adjustments, blend for another 5 to 10 seconds to fully incorporate any additions.
  8. Use a rubber spatula to scrape every bit of vinaigrette from the blender into a clean glass jar or airtight container. Seal the container and refrigerate immediately if not using right away.

Notes

Always let your vinaigrette sit at room temperature for 10 minutes before using if it has been refrigerated. The olive oil solidifies when cold, and warming it slightly brings back the smooth, pourable consistency and allows the flavors to open up beautifully. Store in an airtight glass jar in the refrigerator for up to two weeks. Shake vigorously before each use to re-emulsify.