• Heat the oven to broil with the rack 6 inches from the heat. Line a small baking pan with foil and toss the tomatoes, onion, and garlic with 2 Tbs. of the oil on it. Bake, removing vegetables as they are done, until the garlic is browned and slightly softened, 8 to 10 minutes, the onions are charred and tender, about 15 minutes, and the tomatoes are blackened and soft, 25 to 30 minutes.
• Heat a small skillet over medium heat until hot. Put the whole spices in the dry pan and toast, shaking the pan, until fragrant, about 30 seconds.
• Put the tomatoes, including any juice, the onion, garlic, whole spices, chipotles, smoked paprika, salt, and the remaining 1/4 cup olive oil in the blender and blend until smooth.
• Cool to room temperature, drizzle with more oil if desired, and serve with Homemade Tortilla Chips, or with roasted or grilled chicken.

Tip: The smokiness of the chipotle in this salsa is enhanced by the smoked
paprika without adding more heat.