I only go to Chipotle to order the salad and would ask an extra dressing - this smoky, sweet salad dressing is the primary driver why I drag myself to go.
- 1/2 cup red wine vinegar
- 1/3 cup honey
- salt to taste (I like 1 tbsp)
- 1 tablespoon water
- 1 tablespoon adobo sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon fresh oregano leaves
- 1 teaspoon fresh ground black pepper
- 1 ½ cups olive oil or rice bran oil (see notes)
In a food processor or blender, combine the vinegar, honey, salt, water, adobo sauce, cumin, garlic powder, oregano, and pepper. Turn on the processor. With the motor still running, drizzle in the oil until the salad dressing comes together and emulsifies. Serve immediately or store covered in the refrigerator for up to 4 days.
Chipotle uses Rice Bran oil in all of their products. Olive oil is more widely available (probably already in your pantry) and works equally well, especially if it has a neutral taste. Adapted from Chipotle's ingredient statement.