• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
I'm Bored, Let's Go...
  • COOK SOMETHING
    • Breakfast
    • Appetizers/Snacks
    • Vegan/Vegetarian
    • Main Dishes (not vegan/vegetarian)
      • Beef, Lamb, Pork
      • Chicken & Turkey
      • Fish, Shellfish
      • Pasta, Pizza
    • Soups/Stews
    • Salads
    • Sauces & Salad Dressings
    • Side Dishes
    • Desserts, Baked Goods
    • Recipe Roundups
  • DRINK SOMETHING
    • Martini Madness
    • Other Cocktails
    • Non-Alcoholic Drinks
    • Recipe Roundups
  • DO SOMETHING
    • Decorate
    • Go Somewhere
    • Exercise
  • About

Chipotle Honey Lime Vinaigrette

by Judy

Jump to Recipe·Print Recipe

I love an all purpose, delicious vinaigrette and that’s exactly what this Chipotle Honey Lime Vinaigrette is!  It’s a little bit spicy, a little bit sweet and tangy and awesome on Mexican inspired slaws and salads, and as a marinade for meats.

Chipotle VinaigretteChipotle is probably close to being one of my all time favorite Mexican flavors.  I can’t get enough of the smokey, spicy heat it adds to whatever I put it in.  Once I discovered how easy it is to just blend an entire can of Chipotles en Adobo in the blender then freeze tablespoon size portions, it has found it’s way into a lot of  my cooking.  When I came across a sweet chipotle dressing in one of my favorite Mexican cookbooks, Chevys Fresh Mex Cookbook, I knew I had to make up a batch.  As usual, I didn’t quite follow the recipe exactly, but it gave me inspiration.

If you love the chipotle flavor as much as I do, I hope you’ll give this Chipotle Honey Lime Vinaigrette a try.  And since I just made up a batch, stay tuned…I’ll post a few recipes using this vinaigrette this coming week!  First up…Fish Tacos!

Print

Chipotle Honey Lime Vinaigrette

Ingredients

Scale
  • 1/4 yellow onion
  • 3 cloves garlic
  • 1 lg. tomato
  • handful chopped cilantro
  • juice and zest of 2 limes
  • 2 Tbls. honey (could use agave if you want)
  • 2 Tbls. Chipotle puree*
  • 1/2 tsp. cumin
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 C. olive oil

Instructions

  1. Put all ingredient except oil in food processor or blender. Blend until smooth, then slowly add oil while blending to incorporate the oil and the vinaigrette is emulsified. Vinaigrette will keep in the refrigerator 3-5 days in air tight container.
  2. For best flavor, make a day ahead of time.

Notes

*use according to personal taste preferences.

To make chipotle puree – blend one can of chipotles en adobo in the blender. Freeze whatever you don’t use in a recipe in tablespoon size portions in the freezer. I just put tablespoon size blobs on some wax paper on a cookie sheet in the freezer. Once frozen, store in ziploc bag.

Did you make this recipe?

Tag @imboredletsgo on Instagram

 

Please Share!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Sauces & Salad Dressings, Cook Something Tagged With: Chipotle, Lime, dressing, honey, vinaigrette

Previous Post: « Chile Cheese Casserole
Next Post: Beer Battered Fish Tacos with Chipotle Slaw »

Primary Sidebar

Welcome to my blog!

Tuscan Cooking Class

Connect With Me

  • Facebook
  • Instagram
  • Pinterest

Get new recipes direct to your inbox

Categories

Footer

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Categories

Copyright © 2021 ·

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.