Chipotle Honey Vinaigrette

 

A 3:1 oil to vinegar ratio is a good starting point for homemade salad dressing. This is an industry standard and will keep the vinegar from overpowering the dressing.

 

CHIPOTLE HONEY VINAIGRETTE — COPYCAT RECIPE

July 24, 2017 By Patrick 28 Comments

 

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Chipotle Mexican Grill lists ingredients for their menu items here, including the ten ingredients that make up their lauded Chipotle Honey Vinaigrette.   For some reason though they don’t list exact measurements 🙂

 

Don’t they know that there are legions of Chipotle fans out there who would give up all other forms of food in exchange for Chipotle every meal?

 

Luckily though you can follow a few simple tricks and make your own copycat version of their delicious Chipotle Honey Vinaigrette, and who knows, it might even surpass the one you’re used to.

 

Here's an easy recipe to mimic the awesome Chipotle Honey Vinaigrette from Chipotle Mexican Grill. It has a sweet, smoky flavor that'll make your salad sing! mexicanplease.com

 

 

 

 

CHIPOTLE HONEY VINAIGRETTE RECIPE

A great starting point for a homemade salad dressing is a 3:1 oil to vinegar ratio.  This is an industry standard and will ensure that the vinegar doesn’t overpower the dressing.

 

   Pickled Jalapenos and Carrots

I used olive oil but you’ve got quite a bit of leeway in the oil choice.  Keep in mind that you are getting gobs of flavor from the honey and chipotles, so you don’t necessarily need the oil to contribute any additional flavor.  In other words, a neutral flavored oil is a good starting point.

 

But oil and vinegar aside, it’s really these beauties that make the dressing a keeper:

 

Sure, this Cheesy Bean Dip works great for office parties and family get-togethers, but it tastes better when you make it for yourself :) Chipotles in adobo give the pinto bean puree incredible flavor. So good! mexicanplease.com

 

If you are new to chipotles in adobo here is a good page with some details on working with them.   They are essentially dried jalapenos swimming in a tangy, smoky adobo sauce and they can be used in a wide range of dishes.  I’m in the habit of scraping out the seeds but you can consider this optional.

 

Okay, keeping in mind a 3:1 oil to vinegar ratio, here’s what our starting measurements look like:

 

1.5 cups oil

1/2 cup red wine vinegar

1/4 cup honey

3-4 chipotles in adobo

1 tablespoon adobo sauce

4 garlic cloves

1 teaspoon oregano

1/2 teaspoon cumin

1 teaspoon salt

freshly cracked black pepper

squeeze of lime

splash of water

 

Instructions

In a blender or food processor, combine all of the ingredients.

Taste for heat and sweetness, then add more chipotles and honey if desired.

 

Serve right away. Store in an airtight jar in the refrigerator for at least a few days.