Chipotle Vinaigrette Recipes

CHIPOTLE HONEY VINAIGRETTE

Chipotle Honey Vinaigrette image

This chipotle honey vinaigrette tastes just like the original.

Provided by Jennifer Segal, inspired by Chipotle Mexican Grill's Honey Vinaigrette

Categories Salads

Time 10m

Yield 1¼ cups

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : ServingSize 2 tablespoons, Calories 173, Fat 17 g, Carbohydrate 6 g, Protein 0g, SaturatedFat 1 g, Sugar 6 g, Fiber 0g, Sodium 172 mg, Cholesterol 4 mg

CHIPOTLE-LIME VINAIGRETTE

Chipotle-Lime Vinaigrette image

This sweet and tart vinaigrette has an added spicy smokiness from the chipotle chile powder and an earthiness from the cumin. The combination of flavors is delicious on any salad or in a marinade.

Provided by Occasional Cooker

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 6

Number Of Ingredients 6

Ingredients

½ cup olive oil
¼ cup white sugar
¼ cup lime juice
½ teaspoon ground cumin
½ teaspoon ground chipotle pepper, or to taste
¼ teaspoon garlic powder

Steps:

Whisk olive oil, sugar, lime juice, cumin, chipotle pepper, and garlic powder together in a bowl. Refrigerate until serving.

Nutrition Facts : Calories 195 calories, Carbohydrate 9.4 g, Fat 18 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 0.9 mg, Sugar 8.5 g

SNAPPER WITH ORANGE CHIPOTLE VINAIGRETTE

Snapper with Orange Chipotle Vinaigrette image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup fresh orange juice
3 tablespoons white vinegar
1 tablespoon chipotle chilies in adobo sauce
1 teaspoon coarse salt
1 teaspoon brown sugar
1/2 cup olive oil
1/2 bunch mint, leaves only, chopped
4 to 6 (6ounce) snapper fillets, skinned
Olive oil for brushing fish
Coarse salt and freshly ground black pepper

Steps:

In a blender or food processor fitted with the metal blade, combine the orange juice, vinegar, chipotle chilies, salt, and sugar and blend until chilies are finely chopped. With the motor running, add the oil in a steady stream and blend until incorporated. Adjust seasonings, add the mint and set aside. The vinaigrette can be refrigerated overnight without the mint, which should be added just before serving.
Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, transfer snapper fillets to a serving platter or individual plates and drizzle with the orange chipotle vinaigrette.

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