Honey Vinaigrette Recipe (Chipotle Version)
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
Combine all the ingredients into a blender except the oil, black pepper, and oregano.
Blend the ingredients for 20 seconds on high speed. While blending, add the oil in a slow and steady stream to form an emulsion. Once emulsified and thick, add the black pepper and oregano.
Taste and adjust as needed with salt, vinegar, honey, or Chipotle pepper purée.
Place in an airtight container and store in the fridge. Lasts five days refrigerated.