Chipotle Honey Vinaigrette (Chipotle Copycat)

Why You’ll Love This Recipe

• Smoky-sweet balance that perks up salads, grain bowls, tacos, and roasted veggies.
• Comes together in 10 minutes with pantry staples.
• Restaurant-caliber flavor with adjustable heat and sweetness.
• Make-ahead friendly; stays silky and pourable in the fridge.

Grocery List

• Produce: 1 small garlic clove
• Dairy: None
• Pantry: Red wine vinegar, honey, chipotle peppers in adobo, dried oregano, kosher salt, black pepper, neutral oil (avocado/grapeseed/light olive), optional water

Full Ingredients

Chipotle Honey Vinaigrette (makes about 1 cup)

• 1/4 cup (60 ml) red wine vinegar
• 3 tablespoons (63 g) honey
• 1–2 chipotle peppers in adobo, roughly chopped, plus 2 teaspoons adobo sauce
• 1 small garlic clove (about 3 g), chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon water, to loosen (optional but recommended)
• 1/2 cup (120 ml) neutral oil such as avocado, grapeseed, or light olive oil

Optional Flavor Boosters

• 1 tablespoon fresh lime juice (brighter, more restaurant-style)
• 1/4 teaspoon ground cumin (earthy warmth)
• 1/2 teaspoon Dijon mustard (for an extra-stable emulsion)

Step-by-Step Instructions

Step 1: Prep the bold flavors

Open the can of chipotle peppers in adobo. Scoop out 1 pepper for mild or 2 for medium heat, plus 2 teaspoons of the adobo sauce. Roughly chop the pepper(s) so they blend smoothly. Peel and chop the garlic clove. Measure out the vinegar, honey, oregano, salt, pepper, and water.

Step 2: Build the base in the blender

Add the red wine vinegar, honey, chipotle pepper(s), adobo sauce, garlic, dried oregano, salt, black pepper, and water to a blender cup. Blend on medium speed until the mixture is mostly smooth and the honey is dissolved, about 15–20 seconds. If you do not have a blender, use an immersion blender in a wide jar; very finely mince the chipotle and garlic first.

Step 3: Emulsify with the oil

With the blender running on low, slowly drizzle in the oil in a thin, steady stream. Continue blending until the vinaigrette lightens in color and thickens slightly, 30–60 seconds. A proper emulsion should look glossy and cling to the sides of the jar. If it looks thin, blend 10–15 seconds more.

Step 4: Fine-tune the balance

Taste. For more sweetness, whisk in 1–2 teaspoons honey. For more tang, add 1–2 teaspoons red wine vinegar. For extra heat or smokiness, add another teaspoon of adobo sauce or a tiny piece of chipotle and blend again. If using the optional lime juice, cumin, or Dijon, add them now and pulse to combine.

Step 5: Rest to let flavors bloom

Transfer the vinaigrette to a clean 8–12 oz jar. Let it rest at room temperature for 10 minutes; this short pause mellows the garlic and lets the oregano hydrate for a rounder flavor. Shake before serving.

Step 6: Serve and enjoy

Use 1–2 tablespoons per salad serving, drizzle over grain bowls and roasted vegetables, or spoon over grilled chicken or shrimp tacos. The vinaigrette is concentrated; a little goes a long way. If it becomes too thick when chilled, whisk in 1–2 teaspoons of water to loosen just before using.

Pro Tips

• Use room-temperature honey so it blends easily; if crystallized, warm it 10–15 seconds in the microwave.
• Neutral oils (avocado, grapeseed, light olive) keep the chipotle and honey flavors front and center; extra-virgin olive oil can dominate.
• For a silkier, longer-lasting emulsion, whisk in 1/2 teaspoon Dijon mustard or 1 teaspoon mayonnaise before streaming in the oil.
• Heat control: start with 1 chipotle and add more to taste; adobo sauce alone adds flavor with gentler heat.
• Food safety: store refrigerated and always use a clean spoon when dipping into the jar.

Variations

• Vegan Maple Vinaigrette: Replace honey with 2 tablespoons pure maple syrup plus 1 teaspoon agave for balanced sweetness.
• Citrus-Cumin Southwest: Add 1 tablespoon fresh lime juice and 1/2 teaspoon ground cumin; finish with a pinch of smoked paprika.
• Creamy Chipotle Honey: Blend in 2 tablespoons plain Greek yogurt or mayonnaise at the end for a creamy, clingy dressing perfect for slaws.

Storage & Make-Ahead

Refrigerate in a sealed jar for up to 10 days. Separation is natural; shake vigorously to re-emulsify. For the longest shelf life, use garlic powder (1/2 teaspoon) instead of fresh garlic, which keeps the dressing stable up to 2 weeks. Freezing is not recommended as emulsions can break, but leftover chipotle peppers freeze beautifully—portion into teaspoons and freeze for future batches.

Nutrition (per serving)

Approximate for 2 tablespoons: 150 calories; 14 g fat (2 g saturated); 7 g carbohydrates; 6 g sugars; 0 g protein; 180 mg sodium. Values are estimates and will vary with exact ingredients and amounts.