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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Omg I made this and it’s so bomb! Thank you. However I highly suggest using Rice Bran oil instead. That is the secret key ingredient to the taste identical to Chipolte. You can purchase this oil on Amazon
Do I use two cans of the chipotle peppers pictured? I see two in the recipe but I’m not totally clear. Thank you!
You just need two peppers from 1 can. Hope you enjoy the dressing!
Oh ok I see! Thank you!! Excited to make it today 🙂
I’ve never had Chipotle’s vinaigrette but I am a dedicated fan of this recipe. Been making it for a few years! It’s just so SO good. I’ve put it on lots of salads and I’ve even made a pasta salad with black beans, corn, avocado, I forget what other veg, Mexican cheese, and this dressing. Yum.
This dressing is SO good. I make a burrito bowl meat in my instant pot using chipotle peppers in adobo sauce and after that’s cooked I add them to this dressing. It’s tangy and sweet and rich but not too rich- it’s dressing perfection.
If this didn’t have 3/4 cup of vegetable oil I might just sit here and drink it with a straw! It’s SO GOOD!!! Better than Chipotle! I used it on a salad made with mixed greens, quinoa, red onion, black beans and spicy grilled shrimp and it was delicious! I look forward to mixing it with some slaw and using it for tacos!
This recipe nailed it and tastes just like the restaurant. Chipotle would always forget my dressing or not have any and I’ve had bad experiences lately with my orders. So glad I can make this at home and have made it several times now.
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!
I am OBSESSED with Chipotle’s dressing. This recipe is a bit thicker than Chipotle’s dressing. (When I’ve had dressing from Chipotle, the oil and other ingredients are clearly separated before shaking container) The flavor of this is AMAZING and I love it but I would not say it is a copycat of the Chipotle dressing as I do not feel like it tastes the same.
The nearest Chipotle to us is like a 30-minute drive. My husband came home with my salad from there today and you can imagine how upset I was to realize they had forgotten to put the dressing in the bag. It’s not like going back to get it was an option. Instead, made the quick drive to pick up the chipotles in adobo sauce from my local market and threw this together. I’ll be darned if this recipe isn’t spot on! Thanks for saving my lunch. 🙂
I guess they really did release their recipe. If you can crack the Mendocino Farms Chipotle Vinaigrette, it’d be a true testament to your skills!
Chipotles ‘knock-off’ Chipotle Vinnaigrette
1/4 cup red wine vinegar
2 1/2 Tbsp. honey
3 Tbsp. chipotle peppers in adobo sauce
1/2 Tbsp. salt
4 Tbsp. water
1/2 cup neutral oil (such as canola or vegetable)
1/2 tsp. ground black pepper
1/4 tsp. dried oregano
So close! Kudos!