Heat the olive oil in a large heavy pot over medium heat. Add the coriander, chili powder, cumin, smoked paprika, and cayenne (if using). Stir and toast about 1 minute, just until fragrant. (You can also toast them dry and then add the oil before adding the onion in the next step.)

Add the chopped onion. Cook 5–7 minutes, until softened. Add a splash of water (2-4 tablespoons) to loosen the spices and deglaze the pan if they begin sticking.

Stir in the garlic, chopped poblanos, tomato paste, and chipotle in adobo. Sauté 1–2 minutes to caramelize the paste slightly.

Add the chopped tomatoes and ½ tablespoon of the salt. Bring to a simmer, cover, and cook 35–45 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has deepened in color.

Use an immersion blender to puree until very smooth. (Or blend in batches.)

Stir in the remaining ½ tablespoon of salt (adjust to taste) and the apple cider vinegar.

Taste and adjust heat, salt, and chipotle level as needed.