Mexican Chipotle Salad Dressing
One of my favourite go-to salad dressings. My go-to ingredients are marinated chicken, brown rice, black beans, sweetcorn, chopped red pepper and red onion with avocado. Once made, the dressing will last for up to a week in the fridge.
Prep Time5 mins
Total Time5 mins
Servings: 2
Ingredients
- 1 chipotle pepper (take from adobo sauce)
- 1 garlic clove
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp oregano
- 1 tbsp red wine vinegar
- 1 tbsp lime juice
- 1 tbsp honey
- 3 tbsps rapeseed oil
- A few grinds of pepper
Instructions
- Pop all the ingredients in a blender, put on highest setting until smooth.
- Add extra salt, pepper or honey to taste.
Notes
The recipe includes chipotle peppers in adobo sauce, this comes in a can or jar. I buy mine from wholefoods but lots of places online sell it too (amazon, farmdrop, sous chef ect). This recipe only calls for 1 pepper from the can, but the rest will keep in the fridge for a few weeks - the best chicken tinga recipes use them too.