In a food processor, combine rosemary, apples, jalapeño, garlic, peppers, sugar and a few cracks of pepper. Purée.
Add vinegar and olive oil. Blend until combined.
Toss with greens or refrigerate until serving.
Substitutions and Variations
Apples - One of the main ingredients that makes this a sweet and savory Chipotle salad dressing. 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 - This adds the spice factor. I like my apple chipotle vinaigrette on the mild side, so I remove the seeds and ribs by de-stemming, slicing in half and scooping it out. If you want a spicier salad dressing, simply add half or all of the seeds and ribs.A little hint - if you wind up making a vinaigrette that is just too spicy, a squeeze of honey will help mellow it down. 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.
Adobo Peppers - Buy a small can of Chipotle in Adobo Sauce in the Global section of your supermarket. Since you only need 2 peppers for this recipe, simply place the remainder of the can in a freezer-safe plastic storage bag, seal, label, and store flat in your freezer for up to 1 month. The next time you need canned Chipotle peppers, simply break off about one tablespoon worth and add it to your recipe.