Chipotle Honey Lime Vinaigrette

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  • 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


  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.


*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.