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This copycat Chipotle honey vinaigrette is smoky, sweet, tangy, and just like the original—perfect for drizzling over salads, grilled meats, or whatever you’re craving.
I love Chipotle’s chipotle honey vinaigrette so I came up with this copycat version by fiddling around with the ingredients listed on the Chipotle website. It tastes almost identical to the original. Toss it with romaine lettuce, beans, corn, avocado, grilled meats—or all of the above!
“DELISH!!! Exactly the same as the restaurant. I’ve made it at least 6 times…always have it in my fridge. It’s good on everything!”
What You’ll Need To Make Chipotle Honey Vinaigrette
- Red wine vinegar: Adds the tangy kick that balances the sweetness of the honey and richness of the oil.
- Honey: A touch of sweetness goes a long way here—it rounds out the flavors and gives the vinaigrette some depth.
- Vegetable oil: A neutral oil lets the smoky, tangy flavors shine.
- Dried oregano & cumin: For that earthy, unmistakably Chipotle-style flavor.
- Chipotle peppers in adobo: These add the dressing’s signature smoky heat. You’ll have peppers left over from the can, but they freeze well. Just portion them into a freezer-safe container for another time.
- Garlic: Adds a savory flavor without overpowering.
- Jump to the printable recipe for precise measurements
How To Make Chipotle Honey Vinaigrette
Simply combine all the ingredients in a blender or small food processor and blend until smooth. Taste and adjust the seasoning if needed. That’s it!
How to Store Chipotle Honey Vinaigrette
This dressing is great for making ahead. Store it in an airtight container or jar in the refrigerator for up to 5 days. The ingredients may separate as it sits, so just give it a good shake before serving.
Chipotle Honey Vinaigrette
Ingredients
- 6 tablespoons red wine vinegar
- 3 tablespoons honey
- ¾ cup vegetable oil
- ½ teaspoon dried oregano
- ⅛ teaspoon ground cumin
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 chipotle peppers in adobo sauce
- 2 small garlic cloves, roughly chopped
Instructions
- Combine all of the ingredients in a blender or mini food processor and process until smooth.
- Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
And if you’re a big Chipotle fan, be sure to try my copycat Chipotle chicken, cilantro-lime rice and fresh corn salsa. Once you try it all together, you might not miss the takeout version at all!
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This sauce is so good!!
Didn’t have honey so I substituted it for maple syrup and used it on a pasta salad loaded with corn, peppers, and cucumber
It was delicious
I understand saying 5 days, but if you use the full amount of vinegar, I think this keeps just fine for much longer.
I think I’m in love with this dressing. Thank you for nailing it! 😋
OMG Jennnnnnn… this is amazing. You do everything well but you are the undisputed queen of dressings.
We love this dressing!
Yes, I freeze leftover chipotles, but wonder about freezing this dressing, for instance when I am prepping foods before big family gatherings. Thanks,
Hi Judy, glad you like the dressing! I’ve nver frozen the dressing and don’t know how it would freeze, so I can’t say for sure. If you do try it, would you report back on how the texture is once thawed?
I made this last night for our Taco Tuesday dinner. I followed the recipe, I used Avocado oil instead. It turned out better than expected, quick and easy. It tasted amazing and flavorful. My family loved it. This is my new go to dressing ! Thank you for this recipe Jenn !
Wow! Thank you so much for sharing. Love this dressing and you nailed it! Undoubtedly, better and healthier ingredients too. So so good! And yes, could totally drink this stuff 😉
Made this and then taste tested side by side with the real thing. Not bad but is noticeably saltier than the original, but it’s the closest I’ve gotten so far. I’ll probably use less salt next time.
You know how they say “it’s so good you could drink it” ? Well. I drank it.
5 stars !
Hi, this was a great recipe! I love all of your copy cat recipes! I have a question, is it possible for you to try and recreate the Trader Joe’s Chili & Lime Flavored Rolled Corn Tortilla Chips? They are so good and when I lived in the USA they were my favorite. Now that I live somewhere else without Trader Joe’s, I really miss them and I’m sure that you can find some way to recreate them and hopefully give us a recipe! Thank you!
I’ll add the chips to my list of recipes to potentially develop – thanks for the suggestion!
Yay! Thank you so much!
Everyone loves it… Asking for the recipe and how do I make it? Tell them it was your version of homemade chipotle dressing… It’s so fresh and it tastes wonderful on the salad… We made a salad with all the fixings and it taste just like chipotle… Thank you.