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 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 (affiliate link), 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!
- ¼ 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*
- ½ tsp. cumin
- 1 tsp. salt
- ¼ tsp. black pepper
- ¼ C. olive oil
- 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.
- For best flavor, make a day ahead of time.
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.