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Heat oil in a skillet on medium heat.
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Cook onions in skillet until translucent.
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Add minced garlic, and heat until fragrant, about 1 minute. Watch carefully as to not burn the garlic.
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Optional, add drained diced tomatoes to skillet, and heat until tomatoes are warmed thoroughly.
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Remove skillet from heat.
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Place chipotle peppers in blender and pulse a few times.
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Add cilantro, lime juice, salt, tomatoes, onions and garlic, and pulse 4-5 time. Scrap down sides, taste. Add more chipotles in adobo sauce to taste.
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Refrigerate up to a week.