3 tablespoons mild olive oil or vegetable oil
1 medium white onion, finely chopped (11/4 cups)
11/4 ounces chipotle meco chiles (5, tobacco-color), wiped clean and stemmed
3/4 cup water
1/4 cup agave syrup, or more to taste
1/4 cup apple cider vinegar, or more to taste
1 garlic clove, peeled
1 teaspoon fine salt, or 2 teaspoons kosher salt
This salsa keeps in the refrigerator for up to five days or in the freezer for up to one month.
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