Creamy Chipotle Vinaigrette Recipe

This thick, zesty Creamy Chipotle Vinaigrette Recipe is made with adobo peppers, red wine vinegar, and honey, ready in just 5 minutes. Watching the dark, fiery ingredients transform into a smooth, emulsified dressing in the blender is pure magic. I make a batch of this every week for my salads.

Better Than Takeaway

For years, I would specifically order a takeaway salad just to get a side of this famous dressing. I genuinely thought the exact flavor was locked tightly behind closed restaurant doors.

The surprise was realizing how incredibly simple it is to recreate in a standard kitchen. The real lesson I learned is that streaming the oil in slowly is the absolute only way to get that thick texture.

Jump to Recipe

Creamy Chipotle Vinaigrette Recipe Ingredients

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

How To Make Creamy Chipotle Vinaigrette Recipe

1. Blend the base: In a blender, combine the red wine vinegar, honey, chipotle peppers, garlic, salt, pepper, and oregano. Blend on medium speed until completely smooth.
2. Stream the oil: With the blender running on low speed, slowly stream in the neutral oil in a thin, steady line.
3. Emulsify: Continue blending for about 30 seconds until the mixture is completely thick and emulsified.

Recipe Tips

• Stream slowly: Adding the oil too fast will break the emulsion and leave you with a separated dressing.
• Adjust the heat: If you prefer a milder flavor, start with just one chipotle pepper and taste before adding more.
• Use neutral oil: Olive oil has too strong of a flavor and can make the vinaigrette taste bitter.

What To Serve With Creamy Chipotle Vinaigrette

This dressing is incredible drizzled over a chicken burrito bowl or a crisp romaine salad. It also works beautifully as a quick marinade for grilled chicken breasts or flank steak.

How To Store

Keep the vinaigrette in an airtight jar or bottle 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 shake well before using.

FAQs

• Can I use powdered chipotle instead of canned? Canned chipotles in adobo provide the necessary moisture and deep smoky flavor. Powdered chipotle will not give the same authentic taste or texture.
• Why did my dressing separate? Separation happens if the oil is added too quickly or not blended long enough. You can fix it by adding a teaspoon of water and re-blending.
• Is this dressing very spicy? It has a moderate kick from the adobo peppers. You can easily reduce the heat by scraping the seeds out of the peppers before blending.

Nutrition

• Calories: 145 kcal
• Total Fat: 14g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 165mg
• Total Carbohydrate: 6g
• Protein: 0g