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Make the smoky-sweet Chipotle Vinaigrette you love and crave at home (a copycat from the restaurant of the same name). It comes together in minutes with easy pantry ingredients, and it tastes exactly like it should.
I love to order salads at Chipotle Mexican Grill. Loaded with chicken, rice, veggies, beans, and all the toppings, this hearty bowl eats more like a meal than a salad.
“Do you want the vinaigrette on the side?”
They ask this every time, which is fine, I’m all about reducing food waste so it’s good to ask. Little do they know, the Chipotle salad dressing is a primary driver to order a salad in the first place. Otherwise I’d just get a bowl, right?
If you’re a fan of Chipotle, it’s really easy to make your own copycat Chipotle Honey Vinaigrette at home. It’s made with a combination of red wine vinegar, honey, adobo sauce, and spices. Blitz in a blender, then add the oil to emulsify, and you’re done.
Faster than they can say “Chips and guac?” Which is also a yes.
Table of Contents
- Recipe ingredients
- Ingredient notes
- Step-by-step instructions
- Recipe tips and variations
- Frequently Asked Questions
- Chipotle Vinaigrette Recipe
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Adobo sauce:This is the sauce in which chipotle peppers are packed in when canned. To make your own adobo sauce, whisk together 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or ½ teaspoon EACH smoked paprika and cayenne powder), ½ teaspoon ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
- Oregano:Chipotle uses dried Mexican oregano. It tastes more like marjoram than Italian oregano and can be tricky to track down (I always find it at the Mexican grocery store). You can use either one (and you can choose fresh over dried if you want).
- Olive oil: Chipotle uses Rice Bran oil in all of their recipes. I always substitute olive oil because that’s what I have on hand (you can use any neutral oil such as vegetable oil, canola oil, or avocado oil).
Step-by-step instructions
- In a food processor or blender, combine red wine vinegar, honey, adobo sauce, water, cumin, garlic powder, and oregano and pulse to combine.
- With the motor still running, drizzle in the oil and blend until the salad dressing comes together and emulsifies.
- Season to taste with salt and pepper (I like 1 tablespoon salt and 1 ½ teaspoon pepper).
Recipe tips and variations
- Yield: This recipe makes about 2 cups of Chipotle Honey Vinaigrette, enough for 16 servings, 2 tablespoons each.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Make ahead: The dressing can be up to 3 days in advance. Store covered in the refrigerator (a mason jar works well) and shake or stir well to recombine before using.
- Vegan vinaigrette: Chipotle’s vinaigrette contains several tablespoons of honey, so if you want a vegan version, substitute agave syrup or maple syrup for the honey. To extend your bowl even more, add some roasted sweet potatoes.
- Marinade: This vinaigrette has just the right combination of spice and sweetness to make an excellent marinade. I usually substitute fresh garlic cloves for the garlic powder and add a splash of fresh lime juice for extra flavor. Use it to marinade beef like Carne Asada or your next batch of Grilled Shrimp. It makes for an excellent taco salad!
- Chipotle Burrito Bowls: Make your own copycat burrito bowls, tacos, and salads at home with my full collection of Chipotle Copycat Recipes:
- Proteins: Chipotle Chicken, Chipotle Steak, Chipotle Barbacoa, Chipotle Carnitas, Chipotle Sofritas
- Sides: Chipotle Cilantro-Lime Rice, Chipotle Black Beans, Chipotle Pinto Beans, Chipotle Fajita Veggies
- Sauces: Chipotle Guacamole, Chipotle Tomato Salsa, Chipotle Corn Salsa, Chipote Tomatillo Salsa, Chipotle Hot Salsa
Frequently Asked Questions
What is a substitute for adobo sauce?
To make a substitute for adobo sauce, whisk together: 1 tbsp. tomato paste, 1 tbsp. cider vinegar, 1 tsp. chipotle powder (or ½ tsp. each smoked paprika and cayenne powder), ½ tsp. cumin, and 1 pinch EACH oregano, garlic powder, and salt.
More Chipotle recipes
Chipotle Copycat Recipes
Chipotle Chicken (Copycat)
Chipotle Copycat Recipes
Chipotle Cilantro Lime Rice (Copycat)
Chipotle Copycat Recipes
Chipotle Guacamole (Copycat)
Chipotle Copycat Recipes
Chipotle Corn Salsa (Copycat)
Chipotle Vinaigrette
By Meggan Hill
Make the smoky-sweet Chipotle Vinaigrette you love and crave at home (a copycat from the restaurant of the same name). It comes together in minutes with easy pantry ingredients, and it tastes exactly like it should.
Prep Time 1 minute min
Cook Time 2 minutes mins
Total Time 3 minutes mins
Servings 16 servings (2 tbsp each)
Course Pantry
Cuisine American, Mexican
Calories 206
4.99 from 261 votes
ReviewPrint
Ingredients
- 1/2 cup red wine vinegar
- 1/3 cup honey
- 1 tablespoon adobo sauce (see note 1)
- 1 tablespoon water
- 1 teaspoon ground cumin ground
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano (see note 2)
- 1 1/2 cups olive oil or rice bran oil (see note 3)
- Salt and freshly ground black pepper
Instructions
In a food processor or blender, combine red wine vinegar, honey, adobo sauce, water, cumin, garlic powder, and oregano and pulse to combine.
With the motor still running, drizzle in the oil until the salad dressing comes together and emulsifies. Season to taste with salt and pepper (I like 1 tablespoon salt and 1 ½ teaspoon pepper).
Notes
- Adobo sauce:To make your own adobo sauce, whisk together 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or ½ teaspoon EACH smoked paprika and cayenne powder), ½ teaspoon ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
- Oregano:Chipotle uses dried Mexican oregano. It tastes more like marjoram than Italian oregano and can be tricky to track down (I always find it at the Mexican grocery store). You can use either one (and you can choose fresh over dried if you want).
- Olive oil: Chipotle uses Rice Bran oil in all of their recipes. I always substitute olive oil because that’s what I have on hand (you can use any neutral-flavored oil).
- Yield: This recipe makes about 2 cups of Chipotle Honey Vinaigrette, enough for 16 servings, 2 tablespoons each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 2 tbspCalories: 206kcalCarbohydrates: 6gProtein: 1gFat: 21gSaturated Fat: 3gSodium: 195mgPotassium: 11mgFiber: 1gSugar: 6gVitamin C: 1mgCalcium: 5mgIron: 1mg
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Meggan Hill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
