Vinaigrette: Chipotle Honey

New year. New vinaigrette! And this one is striking.

Sweet and smoky and so simple to make! You only throw everything into a mini food processor (or blender), blend and it’s ready in minutes. If you’re looking for a copycat version of Chipotle’s chipotle honey vinaigrette, look no further.

For this Chipotle Honey Vinaigrette Set out:

• extra light olive oil
• red wine vinegar
• lime juice
• honey
• garlic
• chipotle peppers
• adobo sauce
• oregano (Mexican oregano if you can find it)
• kosher salt
• black pepper

In your mini food processor or a blender, start by adding 6 tablespoons extra light olive oil, 2 tablespoons red wine vinegar, 2 tablespoon fresh lime juice, 1-1/2 tablespoons honey, 1 roughly chopped clove of garlic, 2 small chipotles in adobo sauce plus 1 teaspoon of the adobo sauce, 1/2 teaspoon oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Secure the lid and process until the dressing is smooth and creamy. Taste and adjust salt and pepper to your preference.

That’s it!

Store in a jar with a tight-fitting lid in your refrigerator for up to 1 week.

Sweet, smoky and zippy.

The color isn’t too shabby either.

I served this drizzled over a taco salad, burrito bowl or over these winter squash grain bowls.

For more from-scratch salad dressings and vinaigrettes click here for over 50 different dressings!

Enjoy! And if you give this Chipotle Honey Vinaigrette recipe a try, let me know! Snap a photo and tag me on twitter or instagram!