Chipotle and Roasted Red Bell Pepper Vinaigrette
This salad dressing is made with chipotle peppers in adobo sauce, lime juice, and red bell peppers and is a true salad game-changer. Top it over your favorite Mexican-inspired salad and you'll never return to store-bought dressing. It's simple to make, healthy, and delicious.
Servings: 1.5 cups
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.
- 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.
- Eat immediately or place it in the fridge for later use.
Notes
Store this dressing in an air-tight container, such as a mason jar with a lid, and in the fridge for up to a week.
If you do not like too much heat, only add one chipotle pepper. If you like a little kick, 2 works great.
You will find these chipotle peppers typically in a can at your local grocery store.