Once we started down
the path of the low carbohydrate high fat (LCHF) lifestyle, salads
became an important part of or eating program. So much so that we
have at least one salad a day for as a meal. This means that we try
and make a whole bunch of our own salad dressings. In fact, salad
dressings have become one of the condiments I make most often in
addition to my own mayonnaise and ketchup.
If you have read my
previous article 'Making Your Own Vinaigrettes' then you will know
just how quick, easy, and low carbohydrate they can be. Chipotle
restaurants has long been a favorite of ours, and now that we are
eating LCHF, I have turned in my chicken burritos for their burrito
bowl. I have really enjoyed their chipotle honey vinaigrette and
decided it was time to try and make my own LCHF at home. In article I
will teach you how to make my LCHF version of Chipotle restaurants
'Chipotle Honey Vinaigrette' dressing.
So what exactly is a
chipotle pepper? A chipotle pepper is a red jalapeno that has been
smoked and canned in a spicy sauce called adobo. The adobo sauce is made with vinegar, tomatoes, paprika, salt, soybean oil, and spices. They can generally
be found in most of your local Walmart Supercenter's in the aisle
that contains the Hispanic foods. Use whatever brand you can find, I
have never noticed any difference in the flavors, I generally
purchase La Costina brand which my local Walmart carries.
Chipotle Honey
Vinaigrette
The original recipe
calls for the use of honey, hence the name 'Chipotle Honey
Vinaigrette'. You can go ahead and use 1 tablespoon of honey if you
wish for this recipe in place of the Splenda, but it doubles the
carbohydrate count from 0.56 grams to 1.25 grams per tablespoon. So
if you are trying to follow a strict LCHF diet, then you are better
off using Splenda or another low-calorie sweetener of your choice.
Using one chipotle chile makes this recipe is somewhat mild, so if
you like your dressing to have a little more heat then go for 2
chipotle chilies.
¾ cup canola oil
¼ cup red wine
vinegar
1 - 2 chipotle
pepper's
2 – 3 teaspoons
Splenda
1 teaspoon salt
½ teaspoon adobo
sauce
½ teaspoon garlic
powder
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon black
pepper
Combine all
ingredients in a food processor and process to puree chipotle pepper
and combine all the ingredients. With the food processor still
running drizzle in the oil until the salad dressing becomes an
emulsion.
Chef's Note: I
actually process all the ingredients in a small 1 ½ cup food
processor and once the chipotle pepper is throughly processed, I pour
the contents into a 16 ounce Mason jar, add the canola oil, place a
lid on the container and shake the contents until an emulsion is
formed (about 30 seconds). This recipe has about 1/2 the salt of chipotle's dressing.
Total Recipe
(Splenda) – Calories 131, fat 11 grams, protein 0.7 grams,
carbohydrates 9 grams
1 Tablespoon
(Splenda) – Calories 8.1, fat 0.68 grams, protein 0.04 grams,
carbohydrates 0.56 grams
Total Recipe (Honey)
– Calorie 189, fat 11 grams, protein 0.7 grams, carbohydrates 17
grams
1 Tablespoon (Honey)
– Calorie 11.8, fat 0.68 grams, protein 0.04 grams, carbohydrates
1.25 grams
Your Choice Of Oil
Chipotle restaurant
currently uses rice bran oil in all their recipes that require oil.
Before making the change to rice bran oil they used soybean oil as
their oil of choice. Rice bran oil can be quite expensive and I have
found that canola oil is a good substitute for me, however vegetable
oil is the closest nutritional option as they are very similar in
composition. Below I have included the nutritional values for canola,
rice bran, and vegetable oil all which are suitable for this dressing
Canola Oil
1 Cup – Calories
1984, Total fat 224 grams, Sat fat 16 grams, Poly fat 62.4 grams,
Mono fat 144 grams
1 Tablespoon –
Calories 120, Total fat 14 grams, Sat fat 1 grams, Poly fat 3.9
grams, Mono fat 9 grams
Rice Bran Oil
1 Cup – Calories
1920, Total fat 224 grams, Sat fat 43.2 grams, Poly fat 76.8 grams,
Mono fat 80 grams
1 Tablespoon –
Calories 120, Total fat 14 grams, Sat fat 2.7 grams, Poly fat 4.8
grams, Mono fat 5 grams
Vegetable Oil
1 Cup – Calories
1984, Total fat 224 grams, Sat fat 32 grams, Poly fat 73.6 grams,
Mono fat 112 grams
1 Tablespoon –
Calories 124, Total fat 14 grams, Sat fat 2 grams, Poly fat 4.6
grams, Mono fat 7 grams
Conclusion
So there you have
it, my version of Chipotle's 'Chipotle Honey Vinaigrette'. I really
like this dressing, but I will be honest, I have not brought any of
the restaurant's dressing home to compare it with. Maybe I will do
this in the future, but I am happy with the flavor and seasoning of
this dressing. Making it with one chipotle makes it more wife
friendly, as my wife does not care for too much heat, and she thinks
Chiptole's version is a little hot. Personally, I like it made either
way. That's the great thing about making your own dressings and
condiments, it gives you total control to use the type and amount of
ingredients you wish. As always, we ask that if you have found this
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