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Chipotle-Honey Vinaigrette (Copycat) Recipe

   
 

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     Chipotle-Honey Vinaigrette (Copycat)

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1/2 cup red wine vinegar
1/3 cup honey
2 teaspoons Grey Poupon Dijon mustard
1 1/4 teaspoons ground chipotle chile
1 teaspoon lime juice
3/4 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
 
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 cup extra virgin olive oi

Instructions
1. Combine all the ingredients except the oil in a blender and blend on low speed for 10 seconds. 2. Slowly drizzle the olive oil into the blender through the hole in the lid while blending on low speed. When all the oil is added, pour the dressing into a container, cover, and chill for an hour or more.
Steve Ellis used his Culinary Institute of America training to develop a simple menu for the first Chipotle Mexican Grill he opened in 1993 near the University of Denver. Today Chipotle has grown to more than 700 units, and the chain continues to serve a relatively limited selection (compared to other Mexican chains) of burritos, tacos, and salads that are made-to-order, with unprocessed and hormone-free ingredients.
Just as when ordering a burrito or taco, you get to choose the meat, beans, salsa, and cheese that will top your romaine lettuce salad. The finishing touch is an amazing house dressing that's made fresh every day. It's sweet, it's tangy, it's smoky, and it's packing some heat. It's also a quick recipe to duplicate with just a blender and a dozen common ingredients, including ground chipotle chile, which you can usually find near the ground cayenne. After you whip up my Chipotle Mexican Grill Chipotle-Honey Vinaigrette recipe below, let it chill out in the fridge for an hour or two. If you do, you'll have a perfect flavor match and enough dressing for at least 10 salads.


Originally Submitted
6/4/2023





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