Limes are incredibly underrated, in my view. I will often add whole limes to my green juice, quarter a lime and serve it on a plate with my chicken and fish dishes, and try my best to find fat, juicy limes for this amazing dressing
For this incredible tangy and flavourful dressing, you need a tin of chipotle peppers in Adobe Sauce – you won’t use it all, so think about throwing it in fajitas, mixing it into your brown rice or quinoa or adding it to the crock pot with some chicken breasts and chicken stock for a quick and easy meal. Another neat tip? Take the leftover chipotle and place into an ice cube tray then pop it into your soups of stocks!
The dressing will become a go to and can also moonlight as a marinade for chicken or fish. The addition of the fresh coriander makes this similar to a chimichurri sauce
You can chipotle in sauce at any grocery store in the Mexican aisle.
- 4 limes, zested and juices (about 1/2 cup lim juice
- 1/4 cup red or white wine vinegar
- 1/2 cup extra-virgin olive oil or 1/4 cup EVOO and 1/4 cup avocado oil.
- 2 small garlic cloves, minced and chopped finely.
- 1 whopping TBSP chipotle in adobe sauce
- 1/2 teaspoon sea salt, more to taste
- 1 tsp cumin
- 2 teaspoon honey or maple syrup
- Water to thin
- 1/2 cup fresh coriander, minced
- Zest and juice the limes and set aside.
- Mix together the garlic, cumin and mix with the chipotle
- Whisk the lime juice with olive oil, chipotle mix and sweetener.
- At this stage, you can add the coriander and blend in a high speed blender or leave whole.
Dressing will store in fridge for 2-3 weeks