Place the peppers in a hot cast iron skillet and cook for 10 minutes or until they just begin to blister. Place in blender. Let the skillet cool slightly and add 1 tablespoon of oil. Add the onions and cook 10 minutes or until lightly caramelized. Place all ingredients in blender and puree. You may have to add a little water to achieve desired consistency.
There are a lot of levels of flavor going on in this salsa. Sweetness from the caramelized onions and agave nectar combine to tame the heat of the jalapenos. The vinegar adds a touch of freshness. There is a smoke component from the chipotles. This all adds up to one flavorful sauce. This tasted great just on tortilla chip. I bet this would be most excellent on some grilled chicken. I should browse through the cupboard more often.