Green Apple Chipotle Salsa

2 Tbsp vegetable oil
1 large yellow onion, cooked, finely diced
6 Granny Smith apples, unpeeled, cored, chopped into bite-size
2 canned chipotle chiles
1 Tbsp white vinegar
1 Tbsp ground cumin
1 Tbsp lemon juice
2 Tbsp molasses
2 tsp fresh oregano, chopped

Instructions:

Heat oil in a heavy non-stick skillet over medium high heat.
Saute onion 2 minutes.  Stir in apples, reduce heat to medium, 
cover, and cook 4-5 minutes, or until apples are just softened. 
Transfer to a bowl and set aside to cool.  Combine remaining 
ingredients in a blender or food processor and puree.  Season 
with salt and pepper to taste.  Mix well.  Stir chipotle puree 
into apple mixture.  Mix thoroughly.  Cover and refrigerate 
at least 2 hours or overnight.