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If you’ve dreamed of making Chipotle’s Vinaigrette at home, this recipe is for you. It’s inspired by their Honey Chipotle dressing, only this copycat version tastes even better.
(Probably because it uses less oil!)
If you’ve been disappointed with other Chipotle copycat dressings online, don’t give up until you try this one. I’ve tested it at least 10 times to make sure it’s repeatable, not too oily, and perfectly seasoned.
Drizzle it over tacos, salads, quesadillas, and more. It’ll instantly elevate your meal, so you’ll feel like you’ve ordered take-out, but at a fraction of the price.
⭐⭐⭐⭐⭐ Featured Review
“This dressing is amazing! Perfect copycat.” -Valerie
Chipotle Honey Vinaigrette Ingredients
Here’s what you’ll need:
- Avocado Oil. This is not the same type of oil that Chipotle uses, but it works perfectly in this recipe. Or use olive oil, if you prefer.
- Red Wine Vinegar. This sharp vinegar adds the perfect tangy flavor. If you don’t have it on hand, apple cider vinegar could be used in a pinch. ,
- Lime juice. According to Chipotle’s website, they don’t use lime juice in their salad dressing. But after testing several batches, I’ve noticed that lime juice has a positive impact on the flavor.
- Chipotle Peppers in Adobo. These canned peppers are located on the same aisle as refried beans or canned green chilies. You can freeze leftovers if you don’t think you’ll use the rest of the can right away. (I freeze them individually in an ice cube tray, then transfer them to a storage bag in the freezer.)
- Honey. This balances the spicy flavor of the chipotle peppers and the tangy flavor of the vinegar and lime juice. Agave nectar could likely be used as a swap if you need a vegan recipe.
- Spices. Ground cumin, oregano, black pepper, and salt boost the flavor and make this dressing craveable.
How to Make Chipotle Vinaigrette
Step 1:
Add the avocado oil, red wine vinegar, lime juice, chipotle pepper, garlic, honey, cumin, oregano, salt, and pepper to a high-speed blender. (Find the exact measurements in the printable recipe card below.)
This will blend best in a personal-size blender or a large blender with a narrow base. (If you’ve watched my Vitamix review video, you know how much of a difference your blender can make when it comes to blending a small batch of dressing.)
Note: If you don’t have a small or narrow blender option, consider making a double batch of this dressing, which will blend more smoothly in a large pitcher. (One batch = 3/4 cup, double batch = 1 1/2 cups, FYI.)
Step 2:
Secure the lid and blend until the mixture is smooth. Make sure you haven’t missed any chunks of chipotle pepper or garlic, since that would be unpleasant to find later. Taste and make any necessary adjustments.
If you prefer a sweeter dressing, add a little more honey. For a tangy flavor, add more lime juice. For a super-spicy dressing, add an additional chipotle pepper. You can also double the batch if you need more.
It’s ready to use right away! Drizzle it over burrito bowls, tacos, baked chicken, quesadillas, and more. It will instantly boost the flavor of any meal.
Storage Tips
Pour the dressing into an airtight container and store it in the fridge for up to a week. If it thickens when chilled, let it sit at room temperature for 30 minutes to allow it to become pourable again.
Chipotle Vinaigrette Recipe
Ingredients
- ⅓ cup avocado oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 Chipotle pepper in adobo sauce (see notes)
- 1 garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¾ teaspoon fine sea salt
Instructions
- In a high-speed blender (see notes below), combine the oil, vinegar, lime juice, honey, chipotle pepper, garlic, cumin, oregano, pepper, and salt. Secure the lid and blend until the dressing is smooth and emulsified.
- Taste the dressing to make sure you like the flavor. You can always add a little more honey for sweetness or a splash of vinegar to make it taste more tangy. Pour the dressing into an airtight jar with a lid and store it in the fridge for up to a week. If it thickens when chilled overnight, let it sit on the counter to return to room temperature, and then shake well before using.
Notes
Nutrition
More Recipes to Try
- Chipotle Sweet Potato Noodles (uses more chipotle peppers!)
- Healthy Ground Beef Tacos
- Cilantro Lime Dressing
- Sheet Pan Chicken Fajitas
- Black Bean Soup (Panera copycat)
If you try this Chipotle Vinaigrette recipe, please leave a comment and star rating below to let me know how you like it!
Fantastic dressing! With multiple food allergies I never eat out, so I don’t have the nostalgia about recreating a dish.But the recipe appealed to me.
It sat in my to try pile regrettably long. I was feeling apathetic about eating in hot weather when I churned this up going through my books.
I made a cold bean salad with 1 can black beans (drained, rinsed), 1 can sweet corn (drained), a 4oz can of mild green chilies, 1 large red onion (diced), and some roasted sweet potato chunks I had in the freezer and drowned it all in your dressing! Just what I needed 😋
Also I truly appreciate your note on the size of the chili in adobo. My can had five, two were barely an inch, one was massive, and the other two just right for this 👍.
This dressing is amazing! Perfect copycat. I even drizzled on salmon before baking in the oven, so good!