Heat a medium, heavy-bottomed sauté pan over high heat. Add the whole tomatoes to the hot pan and char on all sides, approximately 1 minute per side, until blackened and the skins begin to pull away from the flesh of the tomatoes. Remove from heat and cut into large chunks.

Combine the charred tomatoes, including any charred skin that has completely fallen off, with the remaining ingredients in the bowl of a food processor. Pulse until the mixture comes together but is still a little chunky. Remove to an airtight container and chill for at least 1 hour. Serve with tortilla chips.