23.3 Southwest vinaigrette

I rather like the salad dressing from Chipotle. I looked around and found a couple of recipes to imitate it. This isn’t really the same, but close enough.

Source: I’ve looked at OnceUponAChef and GimmeSomeOven

Ingredients:

Ingredients

Other.spices

6 tbsp red wine vinegar

1/2 tsp black pepper

6 tbsp apple cider vinegar

1/2 tsp oregano

3/4 cup olive oil

Tools

2 tbsp honey

Blender

2 chipotle peppers in adobo sauce

Dressing container

2 cloves garlic, or equivalent minced

1/2 tsp salt

Preparation:

  1. Measure out the oil, vinegar, and honey into the blender.
  2. Add the chipotle peppers with some of their sauce.
  3. Use several short pulses to blend well.
  4. Pour it into your dressing container, and it’s ready to use.

Variations:

  • If you look at the original recipes, I’ve doubled the vinegar. As I said before, I like dressing a bit runnier, and those recipes just had too much oil for me, so the dressing had a higher viscosity.
  • This dressing isn’t just for salads. I’ve put it on quesadillas, omlettes, and other breakfast sandwiches as well.

Notes:

  • I use this OXO container, or at least something very much like it. Also available at Target. I think. At least it used to be.
  • Since this recipe has the chipotle peppers, I keep it in the fridge. It may congeal after a little bit, but a 5-10 seconds in the microwave solves that.