Take dried chipotle peppers and blend in a food processor or blender until broken up into small pieces, but not so fine that its a powder
Pour avocaod oil into a sauce pan with the pepper pieces nad heat over medium heat until bubbles start to form - about 3 minutes. Be careful because this can burn easily.
Remove the pot from the heat once it bubbles and allow the oil and pepper mixture to cool completely
Take a large cup or large wide mouth jar and crack a room temperature egg into it
Add salt, pepper, onion powder, lemon juice and vinegar to the jar
Then pour in the cooled oil and pepper mixture
Place an immersion blender in the jar and blend starting at the bottom and pulling up slowly until all of the oil is incorporated - the final mixture should have the consistency of a thick dressing
Remove the immersion blender and stir in the dried parsley
Store the dresssing in a wide mouth mason jar or squeeze bottle in the refrigerator for 7-10 days
Notes
**Consuming raw egg may increase the risk of foodborne illnessÂ