A copycat version of the popular Chipotle condiment. Absolutely delicious on (almost) anything! Eat it with quesadillas, salads, and everything in between!Jump to Recipe
The Main Components
Vinegar- Chipotle uses red wine vinegar for their vinaigrette. It is possible to substitute with other vinegars, but it will not taste exactly the same.
Honey- The sweetness of the honey is crucial to balance the acidity of the vinegar. Can substitute with agave or maple syrup for a vegan alternative
Chipotle- Chipotle (the franchise) uses a chipotle (the pepper) based sauce that’s used a lot in their menu items. By cross-referencing menu items that share this sauce I was able to approximate that this sauce consists of a blend of chipotle peppers, garlic, and cumin. This base is also used to make their steak as well.
Oil- Chipotle uses rice bran oil in their vinaigrette. This can be difficult to find in regular grocery stores, but it can be substituted for almost any neutral-flavored oil.
Better Than Chipotle, Chipotle Honey Vinaigrette
- Chipotle Adobo Sauce
1 can chipotle peppers in adobo
8 cloves garlic
1 ½ tsp cumin
5 tbsp red wine vinegar
3 tbsp honey
½ tsp dried oregano
½ tsp black pepper
1½ tsp salt
4 tbsp chipotle adobo sauce
3/4 cup vegetable oil
- Combine canned chipotle peppers in adobo, garlic, and cumin with a splash of water. Blend together until smooth. Set aside for later.
- Combine red wine vinegar, honey, oregano, pepper, salt, and four tablespoons of the adobo sauce. Blend together until smooth. With the blender still on low speed, slowly pour in the oil until fully emulsified. Store in a sealed container in the fridge.