Chipotle Salad Dressing With a Kick

A clean take on a favorite dressing with a slightly spicy kick.

I have always been on the hunt for a clean and delicious chipotle salad dressing. We usually have some form of healthy burrito bowl during the week - and each time I have been craving a light dressing that will add a bit of a kick, but won’t make it feel too heavy or rich. This past weekend I was invited to a Latin-inspired brunch and decided that this was the perfect time to craft a dressing that would fill that role.

My goal with this recipe was to create a dressing that could be versatile enough to use on different Mexican-themed dishes, be they salads, fire-roasted corn and peppers, or on even fajitas. I took a trip to our local farmers market and was able to find all the ingredients I needed.

One of my favorite things about this recipe is that it’s highly customizable - if you like it less spicy you can modify, versus if you’re a fiery hot fanatic you can go wild.

Ingredients
1/4 cup full fat organic greek yogurt
2 small cloves garlic
1/4 tsp cumin
1/4 tsp garlic salt
juice of one whole lime
1 tsp hot salsa (I use a fresh salsa, but you can also use a packaged version)
2 tbsp white wine vinegar
3 tbsp olive oil
1 small jalapeno pepper, chopped
1/2 poblano pepper, roasted and chopped with seeds

Preheat the oven to 400. Line a baking sheet with parchment paper and slice the poblano pepper lengthwise down the middle. Leave the seeds inside, and coat the pepper with olive oil. Roast for 20 minutes, or until blackened on the edges.

Mix all the ingredients in a blender or cuisinart on high. You can add more greek yogurt if you prefer a thicker dressing, or are going for more of a sauce. Once the pepper is roasted, let cool slightly and chop - then add to the mixture and pulse on high for about 45 seconds. Depending on your preferred flavor profile, you can add more salsa or seasonings if you prefer a punchier dressing.

Enjoy!

Once roasted, chop into rough slices and throw into the mixture.