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 information is for roughly two tablespoons of dressing, assuming you get 3/4 cup total from this batch. This information is automatically calculated and is just an estimate, not a guarantee. Blender Note: For the best blending results, use a personal-sized blender or one with a narrow base. If you have a blender with a broad base, you may want to double the recipe to get things moving. (See my Vitamix review video if you have questions on this.)Chipotle Pepper Note: Chipotle peppers in adobo sauce may vary in size. I like to use a larger one (about 2 inches long) for this recipe. In my opinion, this doesn't make it too spicy. If you want a spicy dressing, you can always add another one and blend again!