Chipotle Agave Dressing

If you love Chipotle’s Honey Vinaigrette, you will love my spicy version, Chipotle Agave Dressing. It’s a spicy, smoky, tart and sweet vinaigrette that is so good, and what’s important is that is it’s phenomenal and you must have it your salad dressing or bowl repertoire. I published it as part of my Mexican Salpicòn de Res recipe that is also so unique, flavorful and delicious. This dressing stands out on its own and is perfect for a hearty, Mexican style dinner bowl or a salad with grilled chicken, shrimp, steak or veggies.

chipotle agave dressing with salad in the background


Do you love Chipotle restaurants? I think we all do and always with gauc 🙂 When I was making my Mexican Salpicòn de Res recipe, I realized that the Chipotle dressing/sauce is very much like the Chipotle honey dressing so I decided to add this recipe for you to enjoy with your salads or bowls. Since you are using a whole can of Chipotle chiles, this is spicy. Sometimes the chiles are mild, sometimes on the spicier side so your dressing will vary. You can also adjust the sweetness with the Agave syrup as it tempers the spice.

I’ve made this in the food processor but a high speed blender which is optimal for pureeing the chipotle peppers will work as well. You can also use a hand blender/bullet type blender and that will work fine. You will need a 7.5oz can of chipotle chiles in adobo, seeded, white wine vinegar (or white vinegar), fresh lime juice, Agave nectar or honey (to taste), garlic and salt. 

ingredients for chipotle agave dressing on white background

Add the seeded chipotle peppers to a food processor or blender, then add white wine vinegar, fresh lime juice, garlic and salt. Puree until smooth all chiles and garlic are completely pureed. Add Agave nectar and pulse until combined. Taste for sweetness and salt and add more if needed.

chipotle agave dressing in food processor

What is the best type of salad for this dressing?

This dressing is best suited for a salad with a lot of textures. A good, loaded Southwest or Tex-Mex type salad. Besides the Mexican Salpicon de Res which I love, my next best favorite is a robust salad with shredded iceberg or romaine, tomatoes, cheddar cheese, black beans, grilled corn, grilled zucchini, avocado, grilled chicken, steak or shrimp. This dressing needs flavors and textures for it to work well. So don’t do simple, go all in. Enjoy!

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Chipotle Agave Dressing

Ana P @ Claudia’s Table
January 27, 2022
This dressing stands out on its own and is perfect for a Mexican style dinner bowl or a salad with grilled chicken, shrimp, steak 
4.43 from 7 votes
Prep Time 10 minutes
Blending 5 minutes
Total Time 15 minutes
Course Dinner, Lunch
Cuisine Mexican, Southwestern, Tex Mex
Servings 16
Calories 73 kcal


  • 1/2 cup avocado oil or extra virgin olive oil
  • 1/3 cup lime juice fresh
  • 1/3 cup white wine vinegar or white vinegar
  • 4 cloves garlic fresh, minced
  • 1 tbsp agave nectar or more to taste
  • 1, 7oz can Chipotle chiles in adobo chiles separated, seeds removed (save adobo sauce)
  • 1/2 remaining adobo from chipotle chiles
  • pinch salt kosher


  • Remove the chiles only from the can of Chipotles. Set remaining adobo sauce aside.
  • Remove the seeds from the chiles.
  • Add the seeded chiles to the food processor bowl or blender.
  • Add remaining ingredients, avocado oil, white wine vinegar, fresh lime juice, garlic cloves, 1/2 of the remaining adobo sauce and salt. 
  • Puree until completely smooth.
  • Check for salt.
  • Add Agave nectar and pulse. Taste and add more if need to suit your taste.


This recipe yields 2 cups of dressing.


Serving: 2tbspCalories: 73kcal

Nutritional information is calculated online and should be used as a guide.

Keyword Agave, Chipotle dressing, Chipotle Honey Dressing, Lime

All content and photographs ©Claudia’s Table and claudiastable.com

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Recipe Rating


  1. 3 stars
    Flavor is good, but turned out insanely spicy. Only time I’ve sweated while eating a salad. I’d cut back on the chipotle chiles and adobo sauce

    1. Hi Lee,
      Thank you for your feedback. I’ll be sure to include a version that is less spicy. I would like to note that depending on the brand and the peppers, it’s hard to predict the heat intensity. I’d like to know, did you remove the seeds from the peppers? This is key as the heat is in the membrane that hold the seeds. If you remove the seeds you remove the membranes of the chiles.