Chipotle Honey Vinaigrette (Copycat)

That smoky-sweet Chipotle Honey Vinaigrette you love and crave, now made in your own kitchen with easy pantry ingredients. Your new favorite salad dressing!

 “Do you want the vinaigrette on the side?”

They ask this every time I go to Chipotle and order a salad. Little do they know, the vinaigrette on the side is a primary driver to order a salad in the first place.

What is in Chipotle Honey Vinaigrette?

Chipotle’s vinaigrette is made with a combination of red wine vinegar, honey, adobo sauce, spices, and oil.

Chipotle uses Rice Bran oil in all of their recipes. I always substitute olive oil because that’s what I have on hand (you can use any neutral-flavored oil).

First combine all non-oil ingredients in a blender, then drizzle in your oil until it emulsifies. It takes literally one minute once you hit “process” and you’re done.

What is a substitute for adobo sauce?

Whisk together:

• 1 tablespoon tomato paste
• 1 tablespoon cider vinegar
• 1 teaspoon chipotle powder (or ½ teaspoon each smoked paprika and cayenne powder)
• ½ teaspoon cumin
• Pinch EACH of oregano, garlic powder, and salt

What can I do with my leftover Chipotle peppers and/or adobo sauce?

Transfer to a bag and freeze for future use, or use in:

• Chicken Tinga
• Vegetarian Stuffed Peppers
• Chipotle Chicken (copycat)
• Chipotle Barbacoa (copycat)
• Chipotle Steak (copycat)
• Chipotle Sofritas (tofu)
• Chipotle black beans (copycat)
• Chipotle pinto beans (copycat)

Chipotle Honey Vinaigrette (Copycat)

That smoky-sweet Chipotle Honey Vinaigrette you love and crave, now made in your own kitchen with easy pantry ingredients. Your new favorite salad dressing!

4.98 from 68 votes

ReviewPin0Print

Prep Time 1 min

Cook Time 2 mins

Total Time 3 mins

Servings 16 servings (2 tbsp each)

Course Pantry

Cuisine American, Mexican

Calories 206

Ingredients 

US CustomaryMetric

• ▢ 1/2 cup red wine vinegar
• ▢ 1/3 cup honey
• ▢ 1 tablespoon adobo sauce (see notes)
• ▢ 1 tablespoon water
• ▢ 1 teaspoon ground cumin ground
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon fresh oregano leaves (see notes)
• ▢ 1 1/2 cups olive oil or rice bran oil (see notes)
• ▢ Salt and freshly ground black pepper

Instructions 

• In a food processor or blender, combine red wine vinegar, honey, adobo sauce, water, cumin, garlic powder, and oregano. Turn on the processor.
• With the motor still running, drizzle in the oil until the salad dressing comes together and emulsifies. Season to taste with salt and pepper (I like 1 tablespoon salt and 1 ½ teaspoon pepper). Serve immediately or store covered in the refrigerator for up to 4 days.

Notes

You can use either Italian or Mexican oregano. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe. Feel free to use whatever you have.

Adobo sauce: You can get adobo sauce from cans of Chipotle peppers or you can purchase a jar of just adobo paste (La Costeña makes one). Substitute about 3 tablespoons of paste + 1 tablespoon water.

Rice Bran oil: Chipotle uses Rice Bran oil in all of their products. Olive oil is more widely available (probably already in your pantry) and works equally well, especially if it has a neutral taste.

Adapted from Chipotle's ingredient statement.

Nutrition

Calories: 206kcalCarbohydrates: 6gProtein: 1gFat: 21gSaturated Fat: 3gSodium: 195mgPotassium: 11mgFiber: 1gSugar: 6gVitamin C: 1mgCalcium: 5mgIron: 1mg

Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!