Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside.
Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended.
Transfer to a large bowl; stir in the chiles, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.