Copycat Chipotle Honey Vinaigrette

Ingredients

• 1 tbsp chipotles in adobo (Use 1 tablespoon of the adobo sauce as well.)
• 1 clove garlic (Large; minced.)
• 1 tsp dried oregano
• 2 tbsp honey
• 6 tbsp red wine vinegar
• 0.25 tsp ground cumin
• 0.667 cup neutral oil (Such as vegetable or canola oil.)
• salt (To taste.)
• black pepper (To taste.)
• sour cream (Optional; serve mixed into the dressing, using a few tablespoons for the creamy dipping sauce.)

Steps

1. 1

   Gather and prepare all ingredients, including mincing the garlic.

2. 2

   Put the chipotles and 1 tablespoon of their adobo sauce, minced garlic, oregano, honey, red wine vinegar, and cumin into a blender. Blend until smooth.

3. 3

   With the blender running, slowly drizzle in the neutral oil and blend until emulsified.

4. 4

   Season to taste with salt and pepper, then transfer the vinaigrette to a sealable jar.

5. 5

   For the optional creamy dipping sauce, serve the dressing mixed with a few tablespoons of sour cream.

Notes

The vinaigrette can be used on burritos, tacos, salads, and more. Stored without sour cream, it keeps for up to two weeks in the refrigerator. The recipe does not specify a yield.

Nutrition per serving

• sauce
• vegetarian
• gluten-free
• dairy-free without optional sour cream
• no-cook
• Mexican-inspired