Smoky, spicy, and sweet Chipotle Honey Vinaigrette with chipotles in adobo, honey, garlic, cumin, and red wine vinegar. Perfect for salads, tacos, or marinades.

Alright, let’s get real. You know how you get stuck in those food ruts where every salad just tastes like… sadness? Yeah, I was in one of those dark places not long ago. And it wasn’t just salads—everything felt bland and lifeless, from boring chicken breasts to uninspired roasted veggies.

But then, like a lightning bolt of flavor inspiration, I remembered this amazing chipotle honey vinaigrette I had at a tiny taco joint during a road trip down south. You know the kind of place where the menu’s basically scribbled on a chalkboard, and you can feel your arteries clogging just by inhaling the air? Yeah, pure heaven. And their dressing—wow. Sweet, smoky, tangy, and spicy all at once. It was like some sort of sorcery.

Naturally, I had to try making my own version. And after a few failed attempts (one batch was so spicy, even my hot-sauce-obsessed husband was like, “Babe, what did you do?”), I finally nailed it. And now, I’m kinda obsessed. It’s good on everything—seriously, I’ve poured it over grilled chicken, used it as a dipping sauce for fries, and even drizzled it over scrambled eggs. Yes, scrambled eggs. I might have a problem.

Why You’ll Love This Chipotle Honey Vinaigrette Recipe?

Perfect Balance: Sweet, smoky, tangy, spicy—it’s like a flavor party in your mouth, and everyone’s invited.
Ridiculously Easy: Seriously, all you need is a blender and ten minutes. If you can make toast, you can make this.
Versatile AF: Salads, tacos, burrito bowls, roasted veggies… heck, I’d pour it over cardboard and still be happy.
Make It Your Way: Adjust the spice level to your liking. Feeling brave? Add an extra chipotle or two. Feeling wimpy? No judgment—just dial it back.

Ingredient Notes:

This Chipotle Honey Vinaigrette is all about big, bold flavors from just a few simple ingredients. Here’s what you need:

Chipotles in Adobo: These guys bring the smoky, spicy magic. I like using two, but if you’re not a heat fiend, feel free to cut back.
Honey: Adds that sweet balance that makes the spice feel more like a friendly jab than a full-on punch to the face.
Red Wine Vinegar: Tangy, sharp, and basically the glue holding all these flavors together.
Garlic & Oregano: For depth and herby goodness. Because without garlic, is it even worth eating?
Cumin: A little warmth and earthiness to ground all those bold flavors.
Neutral Oil: I usually go with canola or vegetable oil. Olive oil can work, but it can be a little overpowering.
Salt & Pepper: Because, obviously.

How To Make Chipotle Honey Vinaigrette?

Making this vinaigrette is almost embarrassingly simple. But hey, we’re here for flavor, not bragging rights. Here’s how it goes:

Throw It All In:
Grab your blender and toss in the chipotles, a tablespoon of the adobo sauce, garlic, oregano, honey, red wine vinegar, and cumin. I mean, you can measure if you want to, but I’ve been known to eyeball it when I’m feeling reckless.
Blend Away:
Blend until everything is super smooth. No chunks allowed. You want it looking silky, almost like it came out of a bottle from some fancy gourmet shop.

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Emulsify That Goodness:
While the blender is running, slowly drizzle in the oil. This part is key. If you just dump it in all at once, you’ll end up with a weird, separated mess. And nobody wants that.
Season To Taste:
Add salt and pepper until it tastes like something you’d happily drink straight from the jar. I like mine with a heavy hand of black pepper because, well, I’m kinda addicted to the stuff.
Store & Chill:
Transfer the vinaigrette to a jar, seal it up tight, and stick it in the fridge. It’ll last about a week—if you don’t devour it all by then.

Storage Options:

This dressing will keep in the fridge for about a week. Just make sure to give it a good shake before using, because it will separate. It’s not broken—it’s just being temperamental. Like all of us on a Monday morning.

Variations and Substitutions:

Want to play around with the recipe? Go for it! Here are a few ideas:

Make It Creamy: Add a spoonful of sour cream or Greek yogurt for a rich, creamy twist.
Go Vegan: Swap out the honey for maple syrup or agave.
Turn Up The Heat: Add extra chipotles or even a pinch of cayenne if you’re feeling bold.
Citrus Twist: Swap the red wine vinegar for lime juice for a zesty kick.

What to Serve with Chipotle Honey Vinaigrette?

I’m not joking when I say this stuff goes with everything. Here are my top picks:

Salads: Obviously. Try it over mixed greens, avocado, roasted corn, and some grilled chicken.
Tacos & Burrito Bowls: Drizzle it over your tacos or rice bowls and thank me later.
Roasted Veggies: Sweet potatoes, cauliflower, zucchini—you name it, this vinaigrette makes it better.
Chicken & Fish: Brush it over grilled chicken or drizzle it on baked fish for an extra layer of flavor.

Frequently Asked Questions:

Can I make this vinaigrette less spicy?
Totally! Just use one chipotle instead of two, or even just the adobo sauce if you want the smoky flavor without the heat.

How long does this last in the fridge?
About a week. Just make sure to give it a good shake before using.

Can I freeze it?
Eh… not really. The oil can separate in weird ways when frozen. Just make a fresh batch when you need it.

Alright, now it’s your turn. Go whip up a batch of this Chipotle Honey Vinaigrette and drizzle it on everything you can think of. And if you come up with a new way to use it, drop me a comment or message—I’m always looking for an excuse to make more. Happy drizzling!

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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