Chipotle Vinaigrette
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Prep:
10 min. -
Cook:
0 min. -
Serves:
6-8
Recipes
Recipe tags: chili base, easy difficulty, halfhour, broth
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | chipotles in adobo sauce |
| 2 | garlic cloves |
| 2 tsp | Better Than Bouillon® Chili Base |
| ½ tsp | ground cumin |
| 1 Tbsp | granulated sugar |
| Juice from 1 lime | |
| ½ cup | vegetable oil |
| ¼ cup | chopped cilantro |
Directions
-
1
Add the chipotle peppers and garlic to the bowl of a food processor fitted with the steel blade. Pulse for 20 - 30 seconds. Using a rubber spatula scrape the sides of the bowl.
-
2
Add the Chili Base, cumin, sugar and lime juice. Through the hole in the lid and with the processor running, slowly drizzle in the vegetable oil. Add the cilantro and pulse 2 - 3 times more.
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3
Serve immediately with a salad or refrigerate until ready to use.