Chipotle Honey Vinaigrette

When I first started working in food media as an intern, my office was located in Midtown Manhattan. My boyfriend (now husband) worked just a few blocks away. Every once in a while, we would split the difference and meet for lunch at the Midtown Chipotle. It felt fancy, frivolous (on an intern's salary!), and broke up the monotony of the work day. 

You may be asking yourself, who goes to Chipotle and gets a salad? Me. I do. I love a hearty salad, especially when it’s piled high with salsa fresca, chicken, guacamole, beans, and cheese. Turns out, the people of the internet are a bit obsessed with the Chipotle Honey Vinaigrette that comes with it. So much so that in 2023 the restaurant released their famous recipe as a thank you to their fans after meeting a hefty fundraising goal to benefit The Farmlink Project. 

I put a slight spin on their original recipe to develop a universal vinaigrette I use on almost everything. Tightly sealed, the dressing will keep for up to a week in the fridge. It’s beautiful on taco-style salads, but I love it equally on burrito bowls or as a marinade for chicken, beef, and even tofu. 

What Is This Chipotle Honey Vinaigrette Made Of?

It’s a bit spicy thanks to the chipotle in adobo, but the honey balances everything out. I add fresh garlic and lime juice for a little zip, but you can skip the garlic and replace the lime juice with water if you are looking to make a more exact replica of the original. 

Let the Blender Do the Work

You will need a high-speed blender to make a dressing similar to Chipotle’s. If you do not have a blender but still want to give it a try, you can use brute force. Finely grate the garlic and mash the chipotle peppers into a paste before combining with the rest of the ingredients. The flavor will be almost exactly the same, it just won’t have the signature bright orange color.

A Few Quick Tips

• You can use olive oil instead of avocado oil. I like that avocado is very neutral in flavor, which allows the other flavors to shine. Also, using a high-heat oil like avocado is best if you intend to use the dressing as a marinade for anything you are putting on the grill. 
• While you’ll open a whole can of chipotle peppers in adobo for this recipe, you’ll only need a few. I like to chop up the leftovers and place them in a freezer-safe bag. Remove the air and smooth the paste into an even layer. Make indents with your hands to section it off into tablespoon-sized portions, then freeze. This way, you can pop off a small cube whenever you need a little smoky heat! I use the peppers in chili, tacos, marinades, dressings, and more.
• Customize the spice level. I find that two peppers works well for my family. It’s got a touch of spice, but it’s not overwhelming for my kids if I use it as a marinade. Feel free to add more or less of the peppers to suit your palate. 

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