Perk up any salad with this Southwestern dressing. It’s bold and zippy and great on hearty, main-course salads with grilled chicken, seared tuna or smoked tofu. Or get adventurous and use it as a marinade for meat or brushed over grilled vegetables like corn and peppers. You could even use it to dress sandwiches or wraps. Plan to double the recipe and keep it stored in the refrigerator to drizzle over greens or cooked veggies later in the week. Look for canned chipotles in adobo sauce in the Latin-American aisle of your market. We used walnut oil to enhance the dressings nutty flavor, but you could also use olive oil if you’d prefer.
Canned chipotle peppers in adobo sauce
1 item(s), seeded, or less to taste
Fresh lime juice
- Place the ingredients in a food processor or a mini food processor; process until smooth, scraping down the sides of the canister once or twice. Yields about 1 1/2 tablespoons per serving.