I’m happy to say that we don’t rely on bottled salad dressings anymore in our house. We pretty much only eat homemade dressings. My husband would say that his favorite, and the one he always asks for is my Sweet and Soy Dressing. But, recently I’ve been experimenting with some different flavored ones. Like this Chipotle Vinaigrette Dressing. Easy to make, and super flavorful!
I like that I know exactly what’s in my dressings (have you ever read the labels on some bottles of dressings!). I make a batch, and keep it in a little Mason jar in the fridge. That way, whenever I want a salad, I have a yummy homemade dressing at the ready. Oh, just be sure to write on the lid what’s inside the jar! Trust me on this one, you don’t want to mistake teriyaki sauce for Chipotle Vinaigrette Dressing!
This Chipotle Vinaigrette packs a spicy kick for your yummy salad! If you’re worried about the heat level in this Mexican-style vinaigrette dressing, start with 1/2 teaspoon chipotle paste and work your way up to 2 teaspoons. You can always add in heat, but you can never take it out!
I fashioned this Chipotle Vinaigrette Dressing after Oaxacan Mole Sauce. Oh, and since I live in Southern California, Mole Sauce is super common, but in case you aren’t familiar with it, Mole is a Mexican Sauce that combines chiles, cocoa, and nuts. It’s typically thick, red, and flavorful, but there are many variations. My vinaigrette takes the flavors of Mole and turns them into a lovely dressing.
One other thing of note, and also a kitchen tip for you, is how I’ve written the recipe. The dry ingredients are at the top of the recipe, with the liquid ingredients coming afterwards. I like to measure the dry stuff first so I can use the same set of measuring spoons through the whole recipe. That way, you keep your spoons clean with the dry stuff, the paste comes next because it makes a mess of the spoon, but the liquid stuff is poured in, so no cross contamination of the ingredients in their jars. I try to do this with most recipes.
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- 1 1/2 teaspoons unsweetened cocoa
- 1 teaspoon ground cumin
- 4 tablespoons red wine vinegar
- 2 teaspoons chipotle paste
- 4 tablespoons olive oil
- 2 teaspoons maple syrup
- Combine all ingredients in a jar with a tight-fitting lid. Shake to combine. Store any unused dressing in the fridge.