Copycat Recipe: Chipotle Mexican Grill’s Chipotle Honey Vinaigrette
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This chipotle honey vinaigrette tastes just like the original.
I love Chipotle’s chipotle honey vinaigrette so I came up with this copycat version by fiddling around with the ingredients listed on the Chipotle website. It tastes almost identical to the original. Toss it with romaine lettuce, beans, corn, avocado, grilled meats — or all of the above! By the way, if you’re a big Chipotle fan, you’ll love this Chipotle-inspired cilantro-lime rice.
“DELISH!!! Exactly the same as the restaurant. I’ve made it at least 6 times…always have it in my fridge. It’s good on everything!”
What You’ll Need To Make Chipotle Honey Vinaigrette
- Red Wine Vinegar: Provides acidity and tanginess, balancing the sweetness of the honey and the richness of the oil.
- Honey: Adds sweetness and depth of flavor, enhancing the overall taste of the vinaigrette.
- Vegetable Oil: Helps create a smooth and emulsified texture, ensuring the vinaigrette coats ingredients evenly.
- Dried Oregano: Infuses herbal notes to the dressing’s flavor profile.
- Salt and Pepper: Enhance flavor and season the vinaigrette.
- Chipotle Peppers in Adobo Sauce: Bring smoky heat and complexity, replicating the signature flavor of Chipotle’s vinaigrette. You can find them in the Latin section of most supermarkets.
- Garlic: Provides aromatic depth and savory undertones.
- Jump to the printable recipe for precise measurements
How To Make Chipotle Honey Vinaigrette
Simply combine all of the ingredients in a blender or mini food processor.
And process until smooth. Enjoy!
Frequently Asked Questions
Sure! It will keep nicely for up to 5 days stored in an airtight container in the fridge. Just give it a good shake before using to recombine any separated ingredients.
Yes, you can definitely freeze leftover chipotle peppers in adobo. Portion them into small amounts, freeze in ice cube trays, transfer to a freezer-safe container once solid, and thaw as needed for future use. If you don’t have an ice cube tray, simply spread the chipotle peppers and adobo sauce in tablespoon-sized portions on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer-safe container for storage.
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Chipotle Honey Vinaigrette
This chipotle honey vinaigrette tastes just like the original.
Ingredients
- 6 tablespoons red wine vinegar
- 3 tablespoons honey
- ¾ cup vegetable oil
- ½ teaspoon dried oregano
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 chipotle peppers in adobo sauce
- 2 small garlic cloves, roughly chopped
Instructions
- Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
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- Serving size: 2 tablespoons
- Calories: 173
- Fat: 17 g
- Saturated fat: 1 g
- Carbohydrates: 6 g
- Sugar: 6 g
- Fiber: 0g
- Protein: 0g
- Sodium: 172 mg
- Cholesterol: 4 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This may be my all-time favorite salad dressing ever, and I’m one of those people who eats salad mostly for the dressing. I double the ingredients and add an extra chipotle pepper or two. We like spicy!!!
I love this recipe so much! I’ve made it so many times. It tastes just like Chipotle’s and it’s good on everything!
Delicious! The reason I go to Chipotle is the Honey Vinaigrette. Love this recipe
When you add the chipotle peppers, do you recommend deseeding first? Or only if sensitive to spice? Thanks!
No need to deseed them, unless you’re concerned about the heat. Hope you enjoy!
Quick caveat. I have not tried this recipe (as my diet is low sugar and low salt) however, I used to work at chipotle and make this everyday in bulk. One thing we would do is combine all the ingredients in a blender except the oil. As the ingredients are blending, slowly pour in the oil. This will prevent the dressing from separating before you serve it. After it sits for a while or cools in the fridge, it will separate anyway but not as much if you do the slow pour of the oil.
I, like many here, love the chipotle salad purely for the vinagriette, but I really cannot afford to spend $8+ on essentially the dressing + rice and beans. So this weekend I made a simple corn salsa of corn + lime juice + cilantro + finely diced jalapenos and red onions, cilantro lime rice (essentially white rice + lime juice + cilantro), romaine lettuce. This salad dressing was a perfect and QUICK way to get my chipotle fix on the cheap. Much appreciated!
This is delicious. First batch I made was a little spicy for my family cuz they’re sissy’s so I cut back on the Adobe peppers. Love it. Thank you
How long does this keep in the fridge?
Hi H, It will keep nicely for 4 – 5 days.
Made it for the first time and followed the recipe exactly as written with exact ingredients. No substitutions. It. Is. Delicious. It’s definitely going in the recipe box. Now that I know how amazing this is, I will prob use a healthier oil next time like olive oil to see what happens. Thanks so much for sharing.
Oh em gee!!!
Delicious! I was looking for something tangy and spicy minus dairy..yup!!!
Thanks Jenn!!