Description
Make your salads sing with this smoky, tangy dressing that packs just the right amount of kick. One drizzle and you’ll never go back to store-bought again.
Ingredients
Scale
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon of the adobo sauce
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 small garlic clove, minced (about 1 teaspoon)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano (preferably Mexican)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Remove chipotle peppers from can and set aside 1 tablespoon of adobo sauce. For milder dressing, remove seeds from peppers.
- Add chipotle peppers, adobo sauce, red wine vinegar, lime juice, honey, garlic, cumin, oregano, salt, and black pepper to a blender.
- Pulse several times, then blend for 30 seconds until smooth and peppers are completely puréed.
- With blender running on low, slowly drizzle in olive oil in a thin stream until fully incorporated and emulsified.
- Taste and adjust seasonings as needed, adding more heat, sweetness, or acidity to your preference.
- Transfer to a glass jar with tight-fitting lid and refrigerate for at least 30 minutes before using for best flavor.