Heat the vegetable oil in a large skillet over medium heat. Add the dried chile pods, whole garlic cloves and coriander seeds and cook, stirring often, for 10 minutes.
Pour the oil through a strainer into a jar; set aside.
Place the chile pods, garlic cloves and coriander seeds in a blender along with 1 teaspoon of the reserved oil and 1/4 cup of the drained fire roasted tomatoes. Blend until a smooth paste forms then pour the paste into a small container.
For medium heat salsa add 2 tablespoons of paste back to the blender. For a hot salsa add 3 tablespoons of paste. For very hot salsa add all of the paste back to the blender. Side Note: Seal the container and store any leftover paste in the refrigerator until you want to make more salsa. Add 1 teaspoon of the reserved oil to the skillet over medium heat. Add the onion and cook, stirring occasionally for 2-3 minutes. Remove from the heat and cool.Side Note: Store remaining oil in an airtight jar in the refrigerator. Use for sauteing meats, veggies, eggs, and all Mexican food.
Add the remaining drained fire roasted tomatoes to the paste in the blender along with the vinegar. Pulse a few times until you have the consistency you like in a salsa.
Taste then season with sea salt and freshly cracked pepper, to taste.
Add the chopped cilantro then mix until thoroughly combined.
Pour the salsa in an airtight container and place in the refrigerator for at least 1-2 hours to allow the flavors to mingle.
Serve at room temperature with your favorite tortilla chips and Mexican food. Enjoy!