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, 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’re following a plant-based diet simply replace the honey with agave syrup, if desired.
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
- 1/4 yellow onion
- 3 cloves garlic
- 1 lg. tomato
- handful chopped cilantro
- juice and zest of 2 limes
- 2 Tbls. honey (use agave if plant-based)
- 2 Tbls. Chipotle puree*
- 1/2 tsp. cumin
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 C. olive oil or avocado oil
*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.