I’m not even exaggerating…once you have this delicious, creamy, smoky-sweet chipotle dressing sitting in your fridge you’ll find yourself using it on everything.
Use it to dress-up a southwest salad, as a marinade for these chipotle chicken & bell pepper tacos or drizzled over sunny-side-up eggs and sliced avocados for flavorful breakfast. It’s truly addictive and so quick to whip up!
What ingredients do you need?
The ingredient list for this dressing is short but the flavor is BIG, thanks to canned chipotle chilis in adobo that provide a tangy, smoky, sweet heat. You can find chipotles in adobo in short cans in the international aisle of most well stocked grocery stores. Here’s what you’ll need:
- chipotle chilis in adobo
- avocado oil (or another neutral tasting oil)
- red wine vinegar
- oregano, kosher salt & black pepper
Making the dressing couldn’t be easier
Put all of your ingredients in a blender, push the button, and whirl it around until it’s nice and smooth and completely blended. I chop the garlic first to make sure I don’t end up with any little chunks.
I told you it was easy!
Storing the dressing & the chipotles
You can keep extra chipotle dressing in a jar in the refrigerator for 2 weeks (if you can make it last that long). I love this so much that as soon as I use up a jar I make another one.
What about storing the extra chilis? I have yet to see a recipe that calls for using an entire can of chipotles- and they’re already small cans to begin with. The great news is that they’ll keep for a couple months in the fridge. I usually transfer them to a glass jar (plastic works, too, but might stain). You can also freeze the chilis surrounded by adobo sauce in ice cube trays almost indefinitely. If you’d like more ideas for using up the chilis check out this article from Bon Appetit on 6 things to do with a can of chipotle chilis in adobo.
I hope you enjoy this recipe as much as I do!
- 3/4 cup avocado oil (or other mild flavored)
- 5 Tbsp red wine vinegar
- 3 Tbsp honey
- 2 canned chipotle chilis in adobo
- 1 Tbsp adobo sauce
- 2 cloves garlic, peeled an chopped
- 1 1/2 tsp kosher salt (not table salt)
- 1/2 tsp oregano
- 1/4 tsp black pepper
Blend all ingredients together in a blender until thoroughly combined and smooth. Store dressing in the refrigerator for up to 2 weeks. If it separates just shake again to combine.