Chipotle Honey Vinaigrette

Ingredients

• 3 1/2 tablespoons pureed chipotle from a can of chipotle peppers in adobo sauce - see Step 1 in the Instructions
• 1/4 cup red wine vinegar
• 3 tablespoons honey
• 2 tablespoons water
• 1/2 teaspoon dried Mexican oregano (or substitute Italian or Greek oregano)
• 1 teaspoon Morton kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup vegetable oil

Instructions

1. 1

   To create pureed chipotles: Using a blender or food processor, blitz the contents of a 7-ounce can of chipotle peppers in adobo sauce on high speed until smooth, about 30 seconds. Scrape the pureed chipotles into a small bowl.

2. 2

   Add 3½ tablespoons of the pureed chipotles back to the food processor bowl (no need to wash it first). Add the red wine vinegar, honey, water, oregano, salt, and pepper. Blend on high speed until smooth, about 10-20 seconds. (See Notes below for suggestions of how to use the remaining chipotle puree.)

3. 3

   With food processor on low speed, very slowly drizzle the the oil through the hole in the lid (place a towel over the top as you pour, to catch any splatters), until the dressing comes together and emulsifies.

4. 4

   Pour the vinaigrette into an airtight container – I like to use a canning jar. Use immediately or chill for an hour or two to let the flavors blend. Give it a vigorous shake before using to combine.