If you’ve ever licked the last drop of that smoky-sweet dressing off your Chipotle bowl lid, you know exactly why this one deserves its own spotlight. The Copycat Chipotle Honey Vinaigrette isn’t just a salad topper, it’s a craveable, spoon-dipping, quesadilla-dunking kind of sauce. Smoky chipotles. Tangy red wine vinegar. Just enough honey to round it all out.
This homemade version hits the same bold notes as the restaurant’s famous vinaigrette, with ingredients you can pronounce and tweaks you can tailor to your mood. Use it on greens, grilled meats, roasted veggies, tacos, wraps, or let’s be honest your fingers straight from the jar.
Smoky, zingy, and sweet in all the right ways. You’ll wonder why you ever settled for the tiny plastic cup.
Table of Contents
How to make Chipotle Honey Vinaigrette
You start by blending red wine vinegar with honey, chipotles in adobo, garlic, and dried herbs. Then, while the blender runs, you slowly drizzle in neutral oil until it emulsifies into a glossy, pourable magic. Let it rest a few minutes to bloom the oregano and mellow the vinegar, and boom, you’ve got that smoky Chipotle flavor on lock.
Nutrition facts (per 2 tbsp serving)
Calories: 150
Total Fat: 14 g
Saturated Fat: 1 g
Carbohydrates: 6 g
Sugar: 5 g
Protein: 0 g
Ingredients
(Yields ~1 cup, enough for 4–6 servings)
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 4–6
- ¼ cup red wine vinegar
- 3 tablespoons honey
- 2 chipotle peppers in adobo sauce (plus 2 tsp adobo sauce)
- 1 small garlic clove
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ⅛ teaspoon ground cumin (optional, but restaurant-authentic)
- ¾ cup neutral oil (sunflower, vegetable, or canola)
Tools you’ll need
- Blender (or small food processor)
- Measuring cups and spoons
- Rubber spatula
- Glass jar or squeeze bottle for storage
Instructions
Blend the base
Add red wine vinegar, honey, chipotle peppers, adobo sauce, garlic, salt, pepper, oregano, and cumin (if using) to a blender. Blend on medium until smooth and thick. (30–40 sec)
Emulsify with oil
With the motor running on low, slowly drizzle in the oil. Blend another 10–15 seconds until it’s creamy and emulsified. It should coat a spoon without separating.
Taste and tweak
Pause. Dip a spoon. Taste. Adjust with a pinch more salt or a splash more vinegar depending on your palate.
Let it rest
Let the vinaigrette sit for 10–15 minutes. This softens the dried oregano and gives the flavors a chance to meld.
Optional twist
Add 1 teaspoon tomato paste if your adobo brand is low on tomato flavor. It rounds things out and brings it even closer to the smoky Chipotle restaurant base.
Tips
- Use a mild oil. Sunflower or canola keeps the spotlight on the chipotles. Olive oil can be too strong and shift the flavor.
- Don’t skip the rest. The oregano needs time to open up and the vinegar calms down after a few minutes.
- Add extra heat. If you like it spicier, toss in half of a dried chile de árbol or a pinch of cayenne.
- Double it. This vinaigrette keeps for a week in the fridge, and it goes fast.
What to serve with
Fresh and flavorful
- Grilled veggie bowls – Drizzle over roasted sweet potatoes, peppers, and zucchini for a smoky-sweet finish that makes the whole dish pop.
- Chopped salads with black beans and corn – It’s a natural fit. The vinaigrette clings beautifully to romaine and plays well with creamy avocado, fresh lime, and cheese.
- Chicken wraps – Add a bit to the wrap before rolling, it soaks into the tortillas and turns a simple lunch into something spectacular.
Hearty mains
- Steak quesadillas or fajitas – The combo of seared meat and this tangy, peppery vinaigrette is next-level. It cuts the richness while highlighting that char.
- Grilled shrimp tacos – A light drizzle perks up the seafood without drowning it. Add slaw, and you’ve got a beach-day flavor.
- Burrito bowls – Just like Chipotle, but homemade. Spoon over rice, beans, and meat for that signature finish.
Unexpected but amazing
- Oven fries or roasted potatoes – Use it like a dip. Trust the contrast of smoky sweet with crispy salty carbs.
- Toasted sourdough with hummus – Drizzle a little over a smear of hummus and top with pickled onions or fresh herbs.
- Grilled halloumi or tofu – The vinaigrette soaks into the crisp edges and adds boldness to milder proteins.
Variations
Creamy Chipotle Dip
Mix equal parts vinaigrette and sour cream or plain Greek yogurt for a creamy dipping sauce. This is the viral quesadilla hack that Chipotle embraced, and it’s outrageously good.
Citrus Twist
Replace half the red wine vinegar with fresh lime juice for a brighter, more tropical flavor that pairs well with grilled seafood.
Sweet Heat
Add a drizzle of agave syrup or maple syrup in place of some of the honey. You’ll get a slightly deeper sweetness that plays well with grilled pork or roasted carrots.
Spicy Boost
Stir in a pinch of smoked paprika or cayenne, or add a third chipotle pepper for a more assertive kick. This version is great with steak or roasted chickpeas.
Thick & Chunky
For a more rustic, dip-like version, don’t blend it smooth. Just mince the chipotles and garlic finely and whisk everything together. It’s great spooned over tacos.
Ingredient substitutes
Red Wine Vinegar
Original: Red wine vinegar
Substitutes: White wine vinegar (milder), sherry vinegar (smoother), or apple cider vinegar (fruitier, slightly sweeter)
Honey
Original: Liquid honey
Substitutes: Agave syrup, maple syrup, brown rice syrup, or a touch of brown sugar dissolved in hot water
Chipotle Peppers in Adobo
Original: Canned chipotle peppers in adobo
Substitutes: 1 teaspoon chipotle powder + 1 teaspoon tomato paste; or dried chipotle morita soaked in warm water, blended with a bit of tomato purée
Garlic
Original: Fresh garlic clove
Substitutes: ½ teaspoon garlic powder, or roasted garlic for a milder, sweeter profile
Oil
Original: Sunflower oil
Substitutes: Canola oil, vegetable oil, grapeseed oil; light olive oil in a pinch, though it may alter the flavor
Dried Oregano
Original: Standard oregano
Substitutes: Mexican oregano (brighter, slightly citrusy), Italian herb blend, or a mix of dried thyme and marjoram
Ground Cumin
Original: Cumin (optional)
Substitutes: Smoked paprika (adds warmth without cumin flavor), or leave it out if your adobo is already rich
Ingredients
- ¼ cup red wine vinegar
- 3 tablespoons honey
- 2 chipotle peppers in adobo sauce (plus 2 teaspoons adobo sauce)
- 1 small garlic clove
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ⅛ teaspoon ground cumin (optional, but restaurant-authentic)
- ¾ cup neutral oil (sunflower, vegetable, or canola)
Instructions
Blend the base
Add red wine vinegar, honey, chipotle peppers, adobo sauce, garlic, salt, pepper, oregano, and cumin (if using) to a blender. Blend on medium until smooth and thick. (30–40 sec)
Emulsify with oil
With the motor running on low, slowly drizzle in the oil. Blend another 10–15 seconds until it’s creamy and emulsified. It should coat a spoon without separating.
Taste and tweak
Pause. Dip a spoon. Taste. Adjust with a pinch more salt or a splash more vinegar depending on your palate.
Let it rest
Let the vinaigrette sit for 10–15 minutes. This softens the dried oregano and gives the flavors a chance to meld.
Notes
Calories: 150 Total Fat: 14 g Saturated Fat: 1 g Carbohydrates: 6 g Sugar: 5 g Protein: 0 g
