Chipotle-Lime Vinaigrette
Chipotle-Lime Vinaigrette
Ingredients
- 2 lime, zested and juiced
- 1 tablespoon white wine vinegar
- 1/3 cup extra-virgin olive oil
- 2 garlic cloves, peeled
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce, from the chipotle peppers
- 1/2 cup fresh cilantro leaves, loosely packed
- 1/4 cup queso fresco, crumbled
- 2 tablespoons water, plus more, as needed
Instructions
- 1
Add all vinaigrette ingredients to a blender. This includes the zest and juice from 2 limes, 1 tablespoon of white wine vinegar, 1/3 cup of extra-virgin olive oil, 2 peeled garlic cloves, 2 chipotle peppers in adobo sauce along with 1 tablespoon of the adobo sauce, 1/2 cup of fresh cilantro leaves, 1/4 cup of crumbled queso fresco, and 2 tablespoons of water.
⏱️ 3 min
- 2
Blend all the ingredients together on high speed until the mixture is completely smooth and emulsified. Scrape down the sides of the blender as needed to ensure everything is incorporated.
⏱️ 5 min
- 3
Taste the vinaigrette and adjust seasonings if necessary. If you desire a thinner dressing, add additional water, 1 tablespoon at a time, blending after each addition, until your preferred consistency is reached.
⏱️ 2 min
- 4
Serve the chipotle-lime vinaigrette immediately over your favorite salad, such as one with diced tomatoes, red onion, charred corn, shredded rotisserie chicken, avocado, and queso fresco on a bed of chopped romaine and red cabbage. It also stores well in an airtight container in the refrigerator for up to 5 days. Remember to shake well before each use.
Kitchen Tools
Nutrition Facts (per serving)
Chipotle-Lime Vinaigrette
- 2 lime, zested and juiced
- 1 tablespoon white wine vinegar
- 1/3 cup extra-virgin olive oil
- 2 garlic cloves, peeled
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce, from the chipotle peppers
- 1/2 cup fresh cilantro leaves, loosely packed
- 1/4 cup queso fresco, crumbled
- 2 tablespoons water, plus more, as needed
Instructions
- 1
Add all vinaigrette ingredients to a blender. This includes the zest and juice from 2 limes, 1 tablespoon of white wine vinegar, 1/3 cup of extra-virgin olive oil, 2 peeled garlic cloves, 2 chipotle peppers in adobo sauce along with 1 tablespoon of the adobo sauce, 1/2 cup of fresh cilantro leaves, 1/4 cup of crumbled queso fresco, and 2 tablespoons of water.
⏱️ 3 min - 2
Blend all the ingredients together on high speed until the mixture is completely smooth and emulsified. Scrape down the sides of the blender as needed to ensure everything is incorporated.
⏱️ 5 min - 3
Taste the vinaigrette and adjust seasonings if necessary. If you desire a thinner dressing, add additional water, 1 tablespoon at a time, blending after each addition, until your preferred consistency is reached.
⏱️ 2 min - 4
Serve the chipotle-lime vinaigrette immediately over your favorite salad, such as one with diced tomatoes, red onion, charred corn, shredded rotisserie chicken, avocado, and queso fresco on a bed of chopped romaine and red cabbage. It also stores well in an airtight container in the refrigerator for up to 5 days. Remember to shake well before each use.