Preheat your oven to 500 degrees F and line a large baking sheet with foil.
On the baking sheet, add the tomatoes, onion, garlic, and jalapeño pepper. Drizzle the olive oil on top and place it in the oven. Roast the veggies for about 10-15 minutes or until the tomatoes are blistered and the skin is pulling away.
Let the veggies cool for about 10 minutes, and then very carefully peel most of the skin from the tomatoes. Chop the stem off the jalapeño and remove the seeds if desired. Place the veggies in the bowl of your food processor or blender. Pulse 2-3 times to break them up, and then add the remaining ingredients (less the tortilla chips). Blend until desired consistency. I like my salsa on the chunky side, so I only blended for a couple of seconds.
Chill the salsa before serving with tortilla chips! Enjoy!