Delish Chipotle Honey Vinaigrette Recipe

Smoky, sweet, tangy… this vinaigrette is a whole personality in a jar. Chipotle brings the warm, campfire heat, honey smooths everything out, and lime keeps it bright. It’s the kind of 5-minute blender dressing that makes a plain bowl of greens feel like a thing. Drizzle it on salads, spoon it over tacos, use it as a marinade when you forgot to plan dinner. It plays nice with roasted veggies and grilled chicken, and it doesn’t need fancy anything.

My husband is an enthusiastic over-pourer. He’ll “accidentally” flood his bowl and then pretend it was intentional while licking the spoon. The kids dip roasted sweet potatoes in it like it’s ketchup. Last week I shook the jar without the lid (don’t be like me) and we had a chipotle confetti situation on the floor. Still worth it. This one lives in our fridge door on repeat because it fixes boring food fast.

How to Make It

Here’s the deal: toss everything in a blender and let it do the heavy lifting. Into the pitcher goes 1 chipotle pepper from a can (plus 1–2 teaspoons of that smoky adobo sauce), 3 tablespoons honey, 3 tablespoons apple cider vinegar, 2 tablespoons fresh lime juice, 1 small garlic clove, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cumin, and a tiny squirt of Dijon if you want it extra emulsified (like 1/2 teaspoon). Blend it for, what, 10 seconds? Then, with the motor running, stream in 1/2 cup oil—olive oil for bold, avocado oil for neutral—until it turns silky and sunset-orange.

Taste it. Need more heat? Add another teaspoon of adobo or half a pepper. Too bold? Splash of water or an extra drizzle of honey. Want more zip? Squeeze another wedge of lime. It yields about 1 cup and takes less time than finding your salad tongs.

✔Ingredient Notes

– Chipotle in adobo: The smoky backbone. Start with one pepper; add more if you like a little sweat on your upper lip.
– Honey: Not just for sweetness—it tames the heat and keeps the dressing glossy. Maple syrup is great if that’s what’s hanging out in your cupboard.
– Apple cider vinegar: Tang with a tiny apple-y hug. Red wine vinegar works too; white vinegar is sharper, so use a smidge less.
– Lime juice: Fresh is best. It brightens the whole situation and makes greens taste fresher.
– Oil (olive or avocado): Olive oil = richer flavor; avocado oil = cleaner, more neutral. Both work. Don’t over-blend olive oil to avoid bitterness.
– Garlic: Small clove. Raw garlic is bossy; a big clove can take over. You can sub 1/4 teaspoon garlic powder in a pinch.
– Cumin + Dijon: Cumin adds warmth, Dijon helps it stay together like the glue friend in every group.
– Salt: Don’t skimp—especially if you’ll use this as a marinade.

✔Recipe Steps

1. Scoop 1 chipotle pepper and 1–2 teaspoons adobo sauce from the can.
2. Add chipotle, honey (3 tbsp), apple cider vinegar (3 tbsp), lime juice (2 tbsp), garlic, salt, cumin, and optional Dijon to a blender.
3. Blend 10–15 seconds until smooth.
4. Stream in 1/2 cup oil while blending until emulsified and creamy.
5. Taste and adjust with more honey, lime, salt, or a splash of water to thin.
6. Rest 5 minutes, then transfer to a jar and shake before serving.

What to Serve It With

– Chopped salads with avocado, corn, and black beans.
– Grilled chicken, shrimp, or tofu bowls with rice or quinoa.
– Roasted sweet potatoes, cauliflower, or Brussels sprouts.
– Street-style corn salads and elote pasta salad.
– Taco night: drizzle over fish, steak, or crispy chickpeas.
– Breakfast burritos and egg scrambles. It slaps.

✔Tips & Mistakes

– Start mellow: one chipotle first, then build heat with extra adobo.
– If using extra-virgin olive oil, don’t blitz forever—over-blending can taste a bit bitter. Short pulses are your friend.
– Too thick? A tablespoon of water brings it back. Too thin? A touch more oil or honey.
– Flat flavor? Add a pinch of salt and a squeeze of lime—boom, it wakes up.
– Grainy texture? Blend the base (everything except oil) smooth first, then stream in oil slowly.

✔Storage Tips

Fridge it in a tight jar for up to 1 week. It’ll separate—totally normal—just shake like you mean it. If it firms up in the cold (honey and olive oil love to do that), let it sit on the counter 10 minutes or run the jar under warm water. It’s delicious straight from the fridge, and yes, I’ve drizzled it on eggs at 8 a.m. Zero regrets.

✔Variations and Substitutions

– Maple instead of honey: 1:1 swap. Slightly deeper flavor, still dreamy.
– No chipotle? Use 1/2 teaspoon chipotle powder and a pinch of smoked paprika.
– Extra creamy: Blend in 2 tablespoons Greek yogurt or mayo at the end.
– Citrus twist: Add 2 tablespoons orange juice for a softer, rounder vibe.
– Umami bump: A tiny splash (1/2 teaspoon) soy sauce or tamari. Use tamari if you’re gluten-free.
– Milder version: Use only the adobo sauce (no whole pepper) and add more honey.
– Vegan: Use maple or agave.
– Neutral oil: Avocado, grapeseed, or light olive oil if you’re not into a strong EVOO flavor.

Frequently Asked Questions

Delish Chipotle Honey Vinaigrette Recipe

Smoky-sweet chipotle honey vinaigrette that blends in minutes. Perfect for salads, marinades, and grain bowls.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup extra-virgin olive oil
• ▢ 0.25 cup red wine vinegar
• ▢ 3 tablespoon honey
• ▢ 1 pepper chipotle pepper in adobo seeded for less heat
• ▢ 1 tablespoon adobo sauce from the chipotle can
• ▢ 1 clove garlic roughly chopped
• ▢ 1 tablespoon lime juice freshly squeezed
• ▢ 1 teaspoon Dijon mustard for emulsifying
• ▢ 0.5 teaspoon dried oregano
• ▢ 0.5 teaspoon ground cumin
• ▢ 0.75 teaspoon kosher salt to taste
• ▢ 0.25 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• Add vinegar, honey, chipotle pepper, adobo sauce, garlic, lime juice, Dijon, oregano, cumin, salt, and black pepper to a blender.
• Blend until smooth. With the blender running on low, slowly stream in the olive oil until fully emulsified.
• Taste and adjust seasoning with more salt, honey, or lime juice as desired.
• Transfer to a jar, seal, and refrigerate up to 7 days. Shake before serving.

Notes

For a milder vinaigrette, use 0.5 pepper or omit the adobo sauce. For a thinner dressing, whisk in 1 to 2 tablespoons of water after blending.