This homemade honey vinaigrette replicates Chipotle's signature dressing with a perfect balance of sweet honey, smoky chipotle pepper, and tangy red wine vinegar. Blend it in minutes for a versatile dressing that works on salads, bowls, and quesadillas.
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In a personal blender cup, combine red wine vinegar, chipotle pepper in adobo sauce, honey, salt, and water.
Add the sunflower oil to the blender cup.
Blend on high until the vinaigrette is smooth and fully emulsified.
Pour into a serving bowl and enjoy with salads, bowls, or as a dipping sauce.
Store in an airtight glass jar in the refrigerator for up to 1 week; shake well before each use as oil and vinegar naturally separate.
blender
A blender ensures the smoothest emulsion, but you can whisk by hand—mince the chipotle very finely first and whisk constantly while drizzling oil to emulsify.
Store in an airtight container in the refrigerator for up to 1 week. Shake well before each use; separation is normal.
Canola oil or light olive oil work well as neutral substitutes; avoid extra-virgin olive oil, which may overpower the chipotle flavor.
Yes—maintain the ratio of 1 chipotle per 30 mL vinegar and 42 g honey, then scale oil to reach your desired consistency and yield.
Yes, this recipe is naturally vegan and dairy-free.
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