Chipotle's Honey Vinaigrette
Ingredients:
- 2 chipotle peppers in adobo sauce (about 30 g / 3 tbsp)
- 38 g (2½ tbsp) vegan honey
- 60 ml (¼ cup) red wine vinegar
- salt to your taste
- 60 ml (4 tbsp) water
- 120 ml (½ cup) neutral-flavored oil
- 0.2 g (¼ tsp) dried oregano
- 1 g (½ tsp) ground black pepper
Equipments:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Raw
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Start with one chipotle pepper and blend, then taste before adding the second — the heat level varies a lot can to can, and it's easier to add more than to fix an overly spicy batch.
Instructions:
- Blend the Dressing
Add 2 chipotle peppers in adobo sauce (about 30 g / 3 tbsp), 38 g (2½ tbsp) vegan honey, 60 ml (¼ cup) red wine vinegar, 60 ml (4 tbsp) water, ¼ tsp dried oregano, ½ tsp ground black pepper, and salt to taste to a blender. Blend until smooth. - Stream in the Oil
With the blender running on low, slowly drizzle in 120 ml (½ cup) neutral-flavored oil until emulsified and creamy. - Taste and Store
Taste and adjust salt or vinegar. Transfer to a sealed jar. Refrigerate for up to 7 days. Shake well before each use.
You can substitute honey with an equal amount of maple syrup.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The red wine vinegar adds tang that cuts through richness and balances the flavors. The dried oregano adds an earthy, aromatic herbal backbone. The ground black pepper adds a subtle heat that rounds out the seasoning. The salt to your taste sharpens and balances every other flavor in the dish.
Chipotle's Honey Vinaigrette
Ingredients:
- 2 chipotle peppers in adobo sauce (about 30 g / 3 tbsp)
- 38 g (2½ tbsp) vegan honey
- 60 ml (¼ cup) red wine vinegar
- salt to your taste
- 60 ml (4 tbsp) water
- 120 ml (½ cup) neutral-flavored oil
- 0.2 g (¼ tsp) dried oregano
- 1 g (½ tsp) ground black pepper
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The red wine vinegar adds tang that cuts through richness and balances the flavors. The dried oregano adds an earthy, aromatic herbal backbone. The ground black pepper adds a subtle heat that rounds out the seasoning. The salt to your taste sharpens and balances every other flavor in the dish.
Prep:
Start with one chipotle pepper and blend, then taste before adding the second — the heat level varies a lot can to can, and it's easier to add more than to fix an overly spicy batch.
Instructions:
- Blend the Dressing
Add 2 chipotle peppers in adobo sauce (about 30 g / 3 tbsp), 38 g (2½ tbsp) vegan honey, 60 ml (¼ cup) red wine vinegar, 60 ml (4 tbsp) water, ¼ tsp dried oregano, ½ tsp ground black pepper, and salt to taste to a blender. Blend until smooth. - Stream in the Oil
With the blender running on low, slowly drizzle in 120 ml (½ cup) neutral-flavored oil until emulsified and creamy. - Taste and Store
Taste and adjust salt or vinegar. Transfer to a sealed jar. Refrigerate for up to 7 days. Shake well before each use.
