Chipotle Honey Vinaigrette Recipe (Mimic)

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"Do you want the vinaigrette aside?"

They ask me this every time I go to Chipotle and ask for a salad. Little do they know, it's a main driver to order a salad first.

What's in Chipotle Honey Vinaigrette?

Chipotle vinaigrette is made with a combination of red wine vinegar, honey, marinade sauce, spices and oil.

Chipotle uses rice bran oil in all of its recipes. I always substitute olive oil because that's what I have on hand (you can use any neutral-flavored oil).

Combine all the oil-free ingredients first in a blender, then drizzle in your oil until emulsified. It literally takes a minute once you hit "process" and you're done.

What is a substitute for marinade sauce?

Whisk together:

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  • 1 tablespoon of tomato paste
  • 1 tablespoon of cider vinegar
  • 1 teaspoon of chipotle powder (or 1/2 teaspoon of smoked paprika and cayenne powder)
  • 1/2 teaspoon of cumin
  • Pinch EVERY oregano, garlic powder, and salt.

What can I do with my leftover Chipotle peppers and / or adobo sauce?

Transfer to a bag and freeze for future use, or use in:

  • chicken Tinga
  • Vegetarian stuffed peppers
  • Chipotle chicken (impersonator)
  • Chipotle Barbecue (impersonator)
  • Chipotle fillet (copycat)
  • Chipotle Sofritas (tofu)
  • Chipotle Black Beans (impersonator)
  • Chipotle pinto beans (imitator)

That sweet and smoky chipotle and honey vinaigrette you love and crave, now made in your own kitchen with easy pantry ingredients. Your new favorite salad dressing! Cuisine: American, Mexican Preparation time: 1 minute Cook time: 2 minutes Total time: 3 minutes Servings: 16 servings (2 tablespoons each) Calories: 205kcal

  • 1/2 cup of red wine vinegar
  • 1/3 cup honey
  • 1 tablespoon of marinade sauce (see notes)
  • 1 tablespoon of water
  • 1 teaspoon of cumin
  • 1 teaspoonful of garlic powder
  • 1 teaspoon of fresh oregano leaves (see notes)
  • 1 1/2 cups olive oil or rice bran oil (see notes)
  • Salt and freshly ground black pepper
  • In a food processor or blender, combine red wine vinegar, honey, marinade sauce, water, cumin, garlic powder, and oregano. Turn on the processor.
  • With the engine still running, drizzle the oil until the salad dressing comes together and emulsifies. Season to taste with salt and pepper (I like 1 tablespoon of salt and 1 1/2 teaspoon of pepper). Serve immediately or store covered in the refrigerator for up to 4 days.

Recipe Notes

You can use Italian or Mexican oregano. They have different flavors (Mexican oregano tastes more like marjoram) but they both taste great in this recipe. Feel free to use whatever you have. Marinade sauce: You can get adobo sauce from cans of Chipotle peppers or you can buy a jar of just adobo paste (La CosteƱa makes one). Substitute about 3 tablespoons of pasta + 1 tablespoon of water. Rice bran oil: Chipotle uses rice bran oil in all of its products. Olive oil is more widely available (probably already in your pantry) and works equally well, especially if it tastes neutral. Adapted from Chipotle's ingredient statement.


Calories :: 205kcal


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