This Chipotle Honey Vinaigrette is a game-changer for your salads, drizzled with smoky, sweet, and tangy perfection. In just 10 minutes, you’ll whip up a velvety dressing that balances the earthy heat of chipotle with the golden sweetness of honey. Its smooth texture clings to every leaf, adding depth and excitement to even the simplest greens.
Perfect for drizzling over roasted veggies or grilled chicken, this vinaigrette brings a bold, complex flavor that’s both comforting and adventurous. The smoky undertones mingle with a hint of citrus, creating a vibrant finish that’s impossible to resist. Once you try it, you’ll want to keep a jar handy for every meal.
Ingredients for Chipotle Honey Vinaigrette
- ½ cup avocado oil (or substitute with olive oil for a different flavor)
- ¼ cup fresh lime juice (about 2 limes, freshly squeezed for best results)
- 1 chipotle pepper (from a can of chipotles in adobo; adjust for spice preference)
- 2 tablespoons honey (use maple syrup as a vegan alternative)
- 1 garlic clove (minced or grated for easier blending)
- ½ teaspoon cumin (toasted for extra depth of flavor)
- ½ teaspoon sea salt (adjust to taste)
- Freshly ground black pepper (several grinds, or to taste)
Step-by-Step Instructions
- Prepare the ingredients: Measure out all ingredients and ensure the garlic is minced or grated for smooth blending.
- Combine in a food processor: Add the avocado oil, lime juice, chipotle pepper, honey, garlic, cumin, sea salt, and black pepper to a small food processor.
- Blend until smooth: Pulse the mixture until fully combined and emulsified, about 30 seconds to 1 minute. Scrape down the sides if needed.
- Taste and adjust: Check the seasoning and adjust salt, pepper, or honey to your preference.
- Serve or store: Use immediately or transfer to an airtight container and refrigerate for up to 1 week. Shake or stir before serving.
Perfect Pairings: Serving Suggestions
This Chipotle Honey Vinaigrette is incredibly versatile! Drizzle it over a grilled chicken salad for a smoky-sweet kick, or toss it with roasted vegetables like sweet potatoes and Brussels sprouts. It also makes a fantastic marinade for shrimp or tofu—just let it sit for 30 minutes before cooking.
Storage Tips: Keep It Fresh
Store your vinaigrette in an airtight container or jar in the refrigerator for up to 1 week. Give it a good shake or stir before using, as the ingredients may separate. If the honey solidifies slightly, let it sit at room temperature for a few minutes to loosen up.
Spice It Up or Tone It Down: Recipe Variations
For a milder version, use only half a chipotle pepper or remove the seeds. If you love heat, add an extra pepper or a pinch of cayenne. You can also swap the honey for maple syrup for a vegan-friendly twist or use olive oil instead of avocado oil for a different flavor profile.
Quick Prep: Time-Saving Tips
To save time, pre-measure all your ingredients before blending. If you don’t have a food processor, a blender or even a whisk and bowl will work—just mince the garlic and chipotle finely. Double the batch to have extra on hand for future meals!
Equipment Guidance: What You’ll Need
A small food processor is ideal for this recipe, but a blender or immersion blender works too. If using a whisk, make sure to finely chop the chipotle and garlic for a smoother texture. A mason jar with a tight lid is perfect for shaking and storing leftovers.
Chipotle Honey Vinaigrette
Equipment
- small food processor
Ingredients
- ½ cup avocado oil
- ¼ cup fresh lime juice
- 1 chipotle pepper from a can of chipotles in adobo
- 2 tablespoons honey
- 1 garlic clove
- ½ teaspoon cumin
- ½ teaspoon sea salt
- Freshly ground black pepper
Instructions
- In a small food processor, combine the oil, lime juice, chipotle, honey, garlic, cumin, salt, and several grinds of pepper. Pulse until combined.
- See the above blog post for serving suggestions.