In a medium bowl, add tomatoes and crushed them by hand; set aside. In a pot over medium-heat, add oil and when hot, add onion and garlic; sauté for 1 ½ minutes. Add flour and whisk for 1 minute or until it turns into a nice amber color.
Add crushed tomatoes, green chilies, broth, brown sugar, chipotle pepper, oregano, cumin, chili powder and sea salt. Stir ingredients until well combined and bring to a boil. Reduce heat to medium-low and let it simmer for 10 minutes or until the sauce thickens, stirring occasionally. It makes 3 cups.