Chipotle Honey Vinaigrette
Ingredients:
1 cup olive oil
½ cup red wine vinegar
3 tablespoons honey
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon black pepper
2 chipotle peppers in adobo sauce
3 garlic cloves
Juice of 1 lime
Instructions:
Blend the base: In a blender, combine all ingredients except for the olive oil. Blend for 10–20 seconds until smooth.
Emulsify: While the blender is running on low, slowly drizzle in the olive oil. Blend for another 20 seconds until fully emulsified.
Store and serve: Transfer the vinaigrette to an airtight container or jar. Refrigerate until ready to use. Shake or stir before serving.
Notes:
This vinaigrette is sweet, tangy, and has a smoky kick from the chipotle peppers—perfect for Tex-Mex salads, taco bowls, grilled veggies, or even as a marinade.
Let the vinaigrette sit for a few hours or overnight for the best flavor infusion.
For a smoother texture, blend a little longer.
Store in the fridge for up to 4–5 days.
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