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1
In large skillet, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until onion is very soft. Add plum tomatoes; cook 4 to 5 minutes or until tomatoes start to break down.
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2
Stir in fire roasted tomatoes and chipotle chiles. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until thickened. Remove from heat; cool slightly.
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3
In food processor or blender, place salsa and cilantro. Cover; process with on-and-off pulses until cilantro is finely chopped. Transfer to serving bowl.
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4
Serve salsa with tortilla chips.
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