There’s something truly transformative about a brilliant salad dressing. It can take a simple bowl of leaves and turn it into a meal you genuinely look forward to. For years, I was on a quest to replicate that smoky, tangy, slightly sweet dressing you find at the best burrito spots. I make this at least once a week – it’s become a family favourite for everything from salads to marinades. This Chipotle Vinaigrette Dressing recipe is the result of that quest, and I think it’s something quite special.

What sets this dressing apart is its incredible balance. The smoky heat from the chipotle peppers in adobo is distinct but not overpowering. It’s tempered by the sharp tang of red wine vinegar and a touch of honey, creating a complex flavour profile that wakes up your taste buds. The garlic and oregano add a savoury depth that makes it irresistibly moreish. We’re not just making a dressing here; we’re crafting a versatile sauce that will elevate so many of your weekly meals.

This recipe is for anyone who wants to bring a little bit of that vibrant, modern Mexican flavour into their own kitchen. It works beautifully for drizzling over hearty salads, grain bowls, or even as a marinade for grilled chicken or fish. It comes together in minutes and keeps wonderfully in the fridge, making it ideal for meal prep and busy weeknights.

Recipe Overview

This Chipotle Vinaigrette Dressing recipe delivers a vibrant, smoky, and tangy flavour that’s remarkably similar to the one served at the famous Chipotle restaurants. It’s an emulsified vinaigrette, meaning it’s smooth and creamy without any dairy. After testing this recipe five times, I finally got it just right, finding that a small amount of water helps to achieve the perfect consistency for pouring.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yields: Approx. 250ml (about 1 cup)
• Difficulty: Easy

Why You’ll Love This Chipotle Vinaigrette Dressing Recipe

• Genuine Flavour: This isn’t a pale imitation. It has the authentic smoky heat from real chipotle peppers, a zesty kick from red wine vinegar, and a subtle sweetness from honey that rounds everything out.
• Ready in 10 Minutes: From gathering your ingredients to having a jar of delicious dressing ready, the whole process takes just 10 minutes. It’s a straightforward way to add huge flavour to your meals.
• Flexible Recipe: You are in complete control. Add an extra chipotle for more fire, swap the honey for agave nectar for a vegan version, or add a pinch of cumin for an earthier tone. It’s easy to adjust to your personal taste.
• Great for Meal Prep: This dressing can be made ahead and stored in the fridge for up to two weeks. It’s fantastic for having on hand to liven up lunchtime salads or weeknight dinners.
• Family Tested: My family adores this dressing, especially my husband who says it makes him actually want to eat salad. Everyone seems to love this on burrito bowls with rice, beans, and grilled chicken.

Chipotle Vinaigrette Dressing Recipe

⏱️ 10 min prep  •  🍳 0 min cook  •  👥 8 servings

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Ingredients You’ll Need

For this Chipotle Vinaigrette Dressing recipe, we’re using simple, high-impact ingredients. I find that using a good quality, neutral oil like sunflower or a light olive oil allows the flavour of the chipotle peppers to really shine. I always reach for the La Costeña brand of chipotles in adobo if I can find it.

• 120ml sunflower oil (or other neutral oil like rapeseed or a light olive oil)
• 60ml red wine vinegar
• 60ml water
• 2 chipotle peppers in adobo sauce, plus 1 tsp of the sauce
• 1 tbsp honey (or agave nectar for a vegan alternative)
• 2 cloves garlic, peeled
• 1 tsp dried oregano
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper

Sara’s Tip: Don’t be afraid of the chipotle peppers! They come in a tin and are smoked, dried jalapeños rehydrated in a tangy, spicy tomato sauce called adobo. You can freeze the leftover peppers and sauce in an ice cube tray for future use.

How to Make Chipotle Vinaigrette Dressing

Making this dressing is all about combining the ingredients in the right way to create a stable, smooth emulsion. A blender or food processor does the job effortlessly, bringing everything together in under a minute.

1. Gather Ingredients: First, get all your ingredients measured and ready. Peel the garlic cloves. This makes the blending process go smoothly.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Tips From My Kitchen

• Blender is Best: While you can whisk this by hand, a blender or immersion blender is far superior for creating a truly stable, creamy emulsion that won’t separate quickly. It breaks down the peppers and garlic much more effectively.
• The Secret Step: I learned that adding the 60ml of water is crucial. It not only thins the dressing to a perfect pouring consistency but also helps to balance the intensity of the vinegar and oil, making the final result less harsh and much smoother.
• Make-Ahead Magic: This dressing is an ideal make-ahead component for your weekly meal prep. I often make a double batch on a Sunday to use throughout the week. The flavour actually improves after a day or two in the fridge.
• Storage: Store the Chipotle Vinaigrette Dressing in a sealed glass jar or airtight container in the refrigerator. It will keep well for up to 2 weeks. The oil may solidify slightly in the cold; just let it sit at room temperature for 10-15 minutes and give it a vigorous shake before using.

Equipment You’ll Need

You don’t need much to whip up this flavourful dressing.

• High-speed blender or a small food processor
• Measuring cups and spoons
• Airtight jar or container for storage
• Spatula for scraping down the blender

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. Here are a few variations we enjoy at home.

• Extra Spicy Version: For those who love heat, simply add a third or even a fourth chipotle pepper from the tin. You could also add a pinch of cayenne pepper for a different kind of warmth.
• Creamy Vegan Option: To make it vegan, swap the honey for agave nectar or maple syrup. For a creamy, rich texture, add two tablespoons of soaked raw cashews or a quarter of an avocado to the blender with the other ingredients before adding the oil.
• Herby Twist: Add a large handful of fresh coriander (stalks and all) to the blender for a fresh, zesty flavour that pairs wonderfully with the smoky chipotle.

What to Serve With Chipotle Vinaigrette Dressing

This dressing is incredibly versatile and goes far beyond a simple green salad. Here are some of my favourite ways to use it.

• Burrito & Taco Bowls: This is its natural home. Drizzle generously over bowls of rice, black beans, corn salsa, avocado, and your choice of protein. It’s a fantastic pairing with our Juicy Chicken Recipe.
• As a Marinade: It works wonderfully as a marinade for chicken. Let chicken breasts or thighs sit in the dressing for at least an hour (or up to four) before grilling or pan-frying. It creates a tender, flavourful result similar to our Lemon Garlic Chicken.
• Roasted Vegetables: Toss with chopped sweet potatoes, peppers, and onions before roasting. The dressing caramelises slightly in the oven, creating a delicious glaze.
• Drink Pairing: A crisp, cold lager or a zesty non-alcoholic lime spritzer cuts through the richness and complements the smoky heat of the dressing.

Frequently Asked Questions

Chipotle Vinaigrette Dressing

A smoky, spicy, and tangy vinaigrette made easily in a blender. Perfect for adding a bold flavor to salads, grain bowls, or as a marinade for proteins.

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Prep Time 10 minutes mins

Total Time 40 minutes mins

Servings: 8 servings (2 tbsp each)

Course: Dressing

Cuisine: Mexican-Inspired

Calories: 135

Ingredients Method Notes

Ingredients

  

• 120 ml sunflower oil or other neutral oil like rapeseed or a light olive oil
• 60 ml red wine vinegar
• 60 ml water
• 2 chipotle peppers in adobo sauce plus 1 tsp of the sauce
• 1 tbsp honey or agave nectar for a vegan alternative
• 2 cloves garlic peeled
• 1 tsp dried oregano
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper

Method

 

1. Gather Ingredients: First, get all your ingredients measured and ready. Peel the garlic cloves. This makes the blending process go smoothly.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Notes

Store in an airtight container in the refrigerator for up to one week. Shake well before each use as some separation is natural. The 30-minute rest time is recommended for flavors to meld.

I really hope you give this Chipotle Vinaigrette Dressing recipe a go. It’s one of those simple kitchen staples that can completely change your meal routine, adding so much flavour with very little effort. It’s a joy to have a jar of this waiting in the fridge. If you try it, please let me know what you think in the comments below. I’d love to hear how you use it!