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.
Servings: 6 servings
Calories: 123kcal
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.
Notes
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.
Nutrition
Serving: 4tablespoons | Calories: 123kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 303mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 0.3mg