Chipotle Vinaigrette Dressing Recipe

This smooth, emulsified Copycat Chipotle Vinaigrette Dressing Recipe is made with chipotle peppers in adobo sauce, honey, and red wine vinegar, and ready in 5 minutes. The deep red oil slowly blends into a creamy, smoky emulsion right in the blender. I always keep a jar of this in my fridge for quick taco salads.

Better Than Takeaway

I used to visit the restaurant just to ask for extra sides of their famous dressing. I soon realized I could save time and money by making it myself.

The biggest surprise was learning that water is the secret to getting the right consistency. When I skipped it the first time, the dressing was far too thick and heavy.

Jump to Recipe

Copycat Chipotle Vinaigrette Dressing Recipe Ingredients

• 1/4 cup red wine vinegar
• 2.5 tablespoons honey
• 3 tablespoons chipotle peppers in adobo sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 2 cloves garlic, peeled
• 1/2 cup neutral oil (canola or avocado oil)
• 2 tablespoons water

How To Make Copycat Chipotle Vinaigrette Dressing Recipe

1. Combine the base: Add the red wine vinegar, honey, chipotle peppers in adobo sauce, salt, pepper, oregano, cumin, garlic, and water to a blender.
2. Blend until smooth: Process the ingredients on high speed for about 20 seconds until the garlic and peppers are completely puréed.
3. Emulsify the oil: With the blender running on low speed, slowly stream the neutral oil through the top opening until the dressing becomes thick and cohesive.

Recipe Tips

• Stream the oil slowly: Pouring the oil in too quickly will cause the dressing to separate instead of emulsifying properly.
• Adjust the heat: If you prefer less spice, scrape the seeds out of the chipotle peppers before adding them to the blender.
• Use a neutral oil: Olive oil has a strong flavor that overpowers the smoky adobo, so stick to canola, vegetable, or avocado oil.

What To Serve With Copycat Chipotle Vinaigrette Dressing

This dressing is the ultimate topping for a homemade burrito bowl loaded with black beans, corn salsa, and grilled chicken. It also doubles as a fantastic marinade for flank steak or chicken thighs before grilling.

How To Store

Keep the dressing in an airtight mason jar or sealed container in the fridge for up to one week. The oil may solidify slightly when chilled, so let it sit at room temperature for ten minutes and give it a good shake before using.

FAQs

Can I make this without a blender?

Yes, you can use a food processor or an immersion blender. If doing it by hand, finely mince the garlic and peppers before vigorously whisking in the oil.

Why did my dressing separate?

Separation happens when the oil is added too quickly or the ingredients are too cold. You can fix this by adding a teaspoon of warm water and re-blending.

Is this dressing vegan?

The standard recipe uses honey, which means it is not vegan. You can easily substitute agave nectar or maple syrup to make it plant-based.

Nutrition

• Calories: 145 kcal
• Total Fat: 14 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 195 mg
• Total Carbohydrate: 6 g
• Protein: 0 g