Heat grill to high. Put peppers onto a
baking sheet, skin-side up, grill until skins
are black, then put into a bowl and cover.
Leave until cool, then peel skins away.
Scoop out and discard tomato seeds.
Put tomatoes into a food processor with
garlic, lime juice, oil and chipotle paste.
Add peppers, then pulse until chunky. Stir
onion and coriander through, then serve.