3/4 cup vegetable oil
1/4 cup balsamic vinegar (this is where you use the vinegar from Trader Joe's, not your oldest, best balsamic)
2 canned chipotle peppers in adobo
1 tsp adobo sauce (from the can)
1 tsp Mexican oregano, crushed lightly in a mortar
Sea salt, to taste
Combine the oil, vinegar, chipotles, adobo sauce, oregano and one teaspoon salt in a blender or food processor, and process until smooth. Taste and season with additional salt if necessary; the dressing should be highly seasoned. Store in a jar with a tight-fitting lid; store in the refrigerator, and shake the jar immediately before use.