Chipotle Roasted Red Pepper Vinaigrette
This Chipotle Roasted Red Pepper Vinaigrette is smoky, tangy, slightly sweet, and packed with bold flavor. Made with wholesome ingredients and blended until smooth, this easy homemade dressing is delicious on salads, grain bowls, roasted vegetables, and Mexican-inspired meals.
A few of my favorite local restaurants serve incredible chipotle vinaigrettes, which inspired me to start making my own at home. After years of making homemade dressings, I’ve learned that a great vinaigrette is all about balance: tangy acidity, a touch of sweetness, and just the right amount of heat.
This Chipotle Roasted Red Pepper Vinaigrette gets natural sweetness and body from roasted red peppers, while chipotle adds a smoky, slightly spicy kick. It’s especially delicious on salads, grain bowls, roasted veggies, and anything with black beans, corn, avocado, or quinoa.
If you love homemade dressings, browse all of my vegan dressing recipes for more easy favorites.
Spotlight on This Chipotle Roasted Red Pepper Vinaigrette
- Smoky and bold: Roasted red peppers and chipotle come together to create a smoky, slightly spicy vinaigrette with a delicious depth of flavor.
- Quick and easy: This homemade vinaigrette comes together in just minutes, making it an easy way to add big flavor to everyday meals.
- So versatile: Drizzle it over salads, grain bowls, roasted vegetables, tacos, or your favorite Mexican-inspired dishes for an instant flavor boost.
- Made with wholesome ingredients: Simple, real ingredients come together to create a fresh and flavorful alternative to bottled salad dressings.
- Easy to customize: Adjust the amount of chipotle to make this vinaigrette mild and smoky or turn up the heat for an extra-spicy kick.
The Ingredients
Extra virgin olive oil: Use a good-quality extra virgin olive oil since it creates the base of the vinaigrette and its flavor really comes through. I typically purchase mine from Whole Foods or Sprouts.
Red wine vinegar: Adds the bright acidity that balances the sweet roasted pepper and smoky chipotle. I recommend sticking with red wine vinegar rather than swapping it for a sweeter vinegar like balsamic.
Chipotle peppers in adobo sauce: These are the secret to the vinaigrette’s smoky, spicy flavor. You’ll only need 1–2 peppers from the can, depending on how much heat you prefer.
Roasted red peppers: Jarred roasted red peppers add natural sweetness, vibrant color, and body to the dressing. Save the remaining peppers in the refrigerator for another recipe.
Pure maple syrup: A touch of pure maple syrup balances the acidity and smoky heat without making the dressing overly sweet. I don’t recommend skipping it because that little bit of sweetness helps round out the flavors.
Garlic: Fresh garlic adds savory depth and a much fresher flavor than garlic powder, so it’s worth using a fresh clove here.
Lime juice: Fresh lime juice adds another layer of bright acidity that works beautifully with the chipotle. Zest your lime first, then juice it for the freshest citrus flavor.
Spices: Cumin and oregano complement the smoky Southwestern flavors, while salt and freshly ground black pepper bring everything together.
Water: A little water helps thin the vinaigrette to the perfect pourable consistency without adding additional oil or acidity.
Frequently Asked Questions
It has a smoky kick, but you can easily control the heat. Start with less chipotle and add more after blending until it reaches your preferred spice level.
Absolutely. Start with less chipotle pepper and add more only after tasting. The roasted red pepper provides plenty of flavor even when you keep the chipotle mild.
Yes. This is an easy dressing to prepare ahead and refrigerate until you’re ready to use it. Stir or shake it well before serving.
The roasted red pepper naturally gives this vinaigrette more body than a traditional oil-and-vinegar dressing. Refrigeration can also cause certain oils to thicken.
Don’t throw them away! Freeze leftover peppers individually with a little adobo sauce, then use them later in taco fillings, soups, chili, marinades, sauces, or another batch of this vinaigrette.
It’s especially delicious with hearty greens, quinoa, black beans, corn, avocado, roasted sweet potatoes, tomatoes, and crunchy cabbage. I also love it drizzled over grain bowls, roasted vegetables, and Mexican-inspired salads.
The Instructions
Step one: Add all of the ingredients, except the olive oil, to a high-speed blender. Blend until smooth and creamy. This includes roasted bell pepper, red wine vinegar, maple syrup, chipotle peppers, lime zest, lime juice, water, salt, pepper, cumin, and Italian seasoning.
Step two: While the motor is running, slowly add the olive oil at the end. I recommend giving it a quick taste test. If you would like it a little less flavorful, add additional water and blend it again. Check if you would like to add additional salt.
Step three: Eat immediately or place it in the fridge for later use.
Storage
Store leftover Chipotle Roasted Red Pepper Vinaigrette in an airtight container or mason jar in the refrigerator for up to one week. The vinaigrette may separate or thicken slightly as it chills, which is completely normal. Let it sit at room temperature for a few minutes, then give it a good shake before serving.
Tips and Modifications
Adjust the heat by starting with just one chipotle pepper if you’re sensitive to spice. Blend and taste before adding a second. For a spicier vinaigrette, add a third pepper or a little extra adobo sauce.
Taste and adjust the vinaigrette after blending since chipotle peppers can vary in heat. Add a little more maple syrup for sweetness, lime juice or red wine vinegar for tang, or salt to bring out the flavors.
If your vinaigrette is thicker than you prefer, blend in water one tablespoon at a time until it reaches your desired consistency.
Use fresh lime juice for the brightest, freshest flavor. Skip the bottled lime juice if possible.
Blend the vinaigrette until completely smooth and creamy, making sure the roasted red pepper, chipotle, and fresh garlic are fully incorporated.
Extra virgin olive oil can thicken when refrigerated. Let the vinaigrette sit at room temperature briefly, then shake well before serving to bring it back to the perfect consistency.
More Vegan Dressing Recipes
Simple Sun-Dried Tomato and Shallot Vinaigrette
Strawberry Balsamic Vinaigrette
Chipotle Roasted Red Pepper Vinaigrette
Equipment
- 1 high speed blender
Ingredients
- ⅓ cup chopped roasted bell pepper *I like to use jarred roasted bell pepper
- ¼ cup extra virgin olive oil
- ¼ cup red wine or apple cider vinegar
- ¼ cup maple syrup
- 1-2 chipotle peppers in adobo sauce *2 if you like it spicier
- lime zest from 1/2 a lime
- juice from 1/2 a lime
- 3 tablespoons water
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cumin
- ¼ teaspoon Italian seasoning or dried oregano
Instructions
- Add all of the ingredients, except the olive oil, to a high-speed blender. Blend until smooth and creamy. This includes roasted bell pepper, red wine vinegar, maple syrup, chipotle peppers, lime zest, lime juice, water, salt, pepper, cumin, and Italian seasoning.
- While the motor is running, slowly add the olive oil at the end. I recommend giving it a quick taste test. If you want it less flavorful, add more water and blend again. Check whether you want to add more salt.
- Eat immediately or place it in the fridge for later use.
