Gather Ingredients: First, get all your ingredients measured and ready. Peel the garlic cloves. This makes the blending process go smoothly.

Combine in Blender: Place the red wine vinegar, water, honey, chipotle peppers, adobo sauce, garlic cloves, oregano, salt, and black pepper into the jug of a high-speed blender or a small food processor.

Blend the Base: Secure the lid and blend on high for about 20-30 seconds, until the peppers and garlic are completely broken down and the mixture is smooth.

Emulsify the Oil: With the blender running on a medium-low speed, slowly drizzle in the sunflower oil through the opening in the lid. This gradual addition is key to creating a stable emulsion where the oil and vinegar combine properly. What works best for me is pouring the oil in a very thin, steady stream.

Final Blend: Once all the oil has been added, turn the blender up to high for another 10-15 seconds to ensure the vinaigrette is completely smooth and emulsified. It should look creamy and have a pale reddish-orange colour.

Taste and Adjust: Pour a small amount onto a spoon and taste it. Now is the time to make adjustments. Does it need more salt? A little more honey for sweetness? Another small splash of vinegar for tang? Adjust to your liking.

Rest the Flavours: For the best results, pour the dressing into a jar or airtight container and let it rest in the fridge for at least 30 minutes before serving. This allows all those bold flavours to meld together beautifully.