1/2 cup fresh lime juice
1/2 cup honey
1/4 cup red wine vinegar
1 cup vegetable oil
2 cloves garlic, minced1 tablespoon chopped chipoltle in adobo
STEP BY STEP INSTRUCTIONS
Place all ingredients in a pint jar with a tight fitting lid.
Shake well to combine.
NOTE: If you would like this mixture to stay blended you can add 2 tablespoons of Dijon mustard and shake or use an immersion blender. This will render a creamy dressy that will stay together longer before separating.
Refrigerate dressing and use within two weeks of preparing.
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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
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