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.
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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