Boiling the whole Roma tomatoes in water until soft, test with a fork.
Add the whole cooked tomatoes to a blender or food processor along with the chipotle peppers, the 2 teaspoons of the adobo sauce, garlic powder, salt and water.
Blend everything together until smooth.
In a small saucepan, heat the oil on medium-low heat. When hot, carefully pour the sauce in the pan. Let the sauce come to a simmer for about 2-3 minutes.
Taste for seasoning and adjust salt as needed.
Store any leftovers in the refrigerator in an air-tight container. This salsa is good for about 3-5 days. Best served warm, see blog post for reheating tips.