This is an incredible apple chipotle vinaigrette dressing that’s loaded with flavor to spice up your salads, burrito bowls, wraps, chicken, salmon and more!
You can make this dressing in just a couple minutes! This easy recipe has a spicy and sweet apple flavor you’re going to crave again and again.
While we don’t dine at a lot of chains, one restaurant I’ve got a lot of nostalgia for is Chevy’s. Chris and I used to frequent Chevy’s in our college days!
What’s so great about Chevy’s? Their Apple Chipotle Vinaigrette. It’s amazing, and it nails everything that Tex-Mex food is about! This vinaigrette recipe is fresh and slightly sweet – with a kick.
With the nearest Chevy’s a long distance away, my catering years in my 20s were spent creating recipes that felt like fresh upgrades on our old favorites. I created this fresh, vibrant version of Chevy’s Apple Chipotle Vinaigrette and I think you’re going to love it!
Whipped this up for dinner, and I’ll be making it over and over. So much flavor!
★★★★★
– aimee –
Shopping List
Copy and paste to add ingredients to your grocery list.
- 2 Apples
- 1 Jalapeño
- 1 Can Chipotle Peppers in Adobo Sauce
- Garlic (Minced)
- Fresh Rosemary
Below are items you might already have in your pantry.
- Fresh Cracked Pepper
- White Granulated Sugar
- Apple Cider Vinegar
- Extra Virgin Olive Oil
Ingredients
- Apples – I prefer a sweeter apple variety to balance out the spice, such as Honeycrisp or Gala, but feel free to use your favorite variety.
- Jalapeño – For some heat!
- Chipotle Peppers – In Adobo sauce! You’ll use two peppers from the can.
- White Granulated Sugar – Honey or agave can also be substituted.
- Garlic – Learn how to mince garlic. Substitute with store bought minced garlic or even 1 teaspoon of garlic powder instead.
- Black Pepper – Just a few cracks of fresh black pepper goes a long way.
- Rosemary – Make sure to remove the leaves from the stem before placing in your food processor.
- Apple Cider Vinegar – This provides the acidity we need for this vinaigrette.
- Olive Oil – Use your favorite Extra Virgin Olive Oil.
Test Kitchen Tips
- It’s easiest to make vinaigrette in a food processor, but you can make it in a blender as well.
- I like my apple chipotle vinaigrette on the mild side, so I remove the seeds and ribs of the jalapeño. If you want a spicier salad dressing, simply add half or all of the seeds and ribs. If it’s a little too spicy for your tastes, a squeeze of honey will help mellow it down.
- This vinaigrette is thick, thanks to the apples and peppers. While it’s quite pourable, you can thin it down with more oil or vinegar, or simply add a little water.
- This recipe will leave you with a leftovers from the can of chipotle peppers in adobo sauce. Place the remainder of the can in a freezer-safe plastic storage bag, seal, label, and store flat in your freezer for up to 2-3 months.
Serving Suggestions
Drizzle this dressing over green salad, pasta salad, and your favorite sandwiches. Use it to marinate chicken or fish, too!
Storage Tips
This vinaigrette should be stored in the refrigerator for up to a week. Shake vigorously before serving, as the ingredients might separate during storage.
Apple Chipotle Vinaigrette
Ingredients
- 2 apples peeled, cored and cubed
- 1 small jalapeño seeded and sliced
- 2 tablespoons white granulated sugar
- 2 adobo peppers rinsed (canned)
- 1 teaspoon minced garlic
- ¼ teaspoon fresh ground black pepper or to taste
- 1 sprig rosemary leaves removed from the stem
- ½ cup apple cider vinegar
- ½ cup olive oil
Instructions
- In a food processor or blender, combine apples, jalapeño, garlic, peppers, sugar, rosemary and pepper. Pulse to combine.2 apples, 1 small jalapeño, 2 tablespoons white granulated sugar, 2 adobo peppers, 1 teaspoon minced garlic, ¼ teaspoon fresh ground black pepper, 1 sprig rosemary
- Add vinegar and olive oil. Blend until combined.½ cup apple cider vinegar, ½ cup olive oil
- Toss with greens or refrigerate until serving.
Julie’s Tips
- I like my apple chipotle vinaigrette on the mild side, so I remove the seeds and ribs of the jalapeños. If you want a spicier salad dressing, simply add half or all of the seeds and ribs.
- If you wind up making a vinaigrette that is just too spicy, a squeeze of honey will help mellow it down.
- This recipe will leave you with a leftovers from the can of chipotle peppers in adobo sauce. Place the remainder of the can in a freezer-safe plastic storage bag, seal, label, and store flat in your freezer.
Substitutions and Variations
- Apples – Try a sweet apple such as Honeycrisp or Gala, but feel free to use your favorite variety.
- Jalapeño – You can substitute poblanos.
- Garlic – If you’re in a pinch and don’t have minced garlic, you can substitute with 1 teaspoon garlic powder.
- Sugar – Honey or agave can also be used in place of white granulated sugar. For a lower sugar vinaigrette, choose your favorite low carb sweetener.
Storage Tips
This vinaigrette can be stored in the refrigerator for up to a week. Shake vigorously before serving, as the ingredients might separate during storage.Estimated nutrition information is provided as a courtesy and is not guaranteed.
this was so good!
I made this – my husband always loved this dressing. However it is somewhat thick even though I blended it. I did only use one apple but still a bit thick. Could I had more vinegar and oil? Still love love love it!
It is a thicker, chunkier dressing…I think that’s what I love about it! You can always increase oil and vinegar to achieve the consistency you’re looking for.
Can another fruit be substituted? My son is allergic to apples
Hi Yvonne,
You could easily do pear instead of apples here.
Enjoy,
Julie
I added a cup of apple juice to liquefy the consistency.
Oh my gosh, this was THE BEST salad dressing recipe ever!
This makes salads taste so much better! Will be making again soon.
Hi there. Thanks for the recipe. When you say “2 adobo peppers {canned},” are you referring to chipotles in adobo sauce?
And would those be in addition to the jalapeno?
Thanks!
That works perfect! Enjoy!
What kind of apples work best for this dressing?
Absolutely any, but I would refrain from tart. I always use what we have on hand or what’s on sale. Red delicious, pink lady, gala, etc. Enjoy!