Heat oil skillet over high heat. Pierce jalapenos and add to hot skillet.
Stir and cook for 15-20 minutes until peppers are blistered.
Place jalapenos in a small bowl, cover and let stand for 20 minutes.
Peel off and discard charred skins. Remove stems and seeds.
Add onion and garlic in a food processor and grind for a minute.
Add the tomatoes, cilantro, salt and jalapenos. Cover and process for 2-3 mins.
Chill and serve with chips.