1 to 2 chipotles in adobo + 1 teaspoon of the sauce
2clovesgarlic
2tablespoonsfresh lime juice
1teaspoonoregano
1teaspoonkosher salt
1/4 to 1/2 teaspoonblack pepper
2/3cupavocado oil or rice bran oil
Instructions
Add everything from the red wine vinegar to the black pepper into your blender and blend on high speed until completely combined. With the blender setting on low, slowly pour in the avocado oil from the top and once all in, cover the lid opening and turn the blender setting to a higher speed to blend completely until emulsified.
Taste and adjust anything as needed. Store in an airtight container or glass jar with a tight fitting lid in the fridge. Tastes best up to one week (if you still have some left by then). Enjoy as a dipping sauce, on salads, in sandwiches, wraps, you name it! Enjoy!