The Weeknight Table

Ingredients

2 chipotle peppers in adobo
1 tablespoon adobo sauce (from the can)
2 cloves garlic
1 tablespoon fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons honey
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup neutral oil (vegetable or grapeseed)
2 tablespoons olive oil

Instructions

Add the chipotle peppers, adobo sauce, garlic, lime juice, red wine vinegar, honey, oregano, cumin, salt, and black pepper to a blender or small food processor. Blend until smooth.

With the blender running on low speed, slowly drizzle in the neutral oil followed by the olive oil so the dressing emulsifies and becomes smooth and slightly creamy.

Blend for another 10–15 seconds until fully combined.

Taste and adjust seasoning if needed. If the vinaigrette is too thick, add a teaspoon or two of warm water and blend again until it reaches a pourable consistency.

Transfer to a jar and refrigerate for about 30 minutes before using so the flavors meld together. Shake well before serving.