First heat your broiler to 450°. Broil the jalapeño and garlic in a dry skillet until the skin is charred and blistered, which will be about 10 minutes. Then place them in a ziplock bag so that the skin is easier to peel later, and let them cool.
Once the garlic and jalapeño have cooled, peel the skin off of both, and remove the seeds from the jalapeño.
Place the jalapeño, garlic, and all of the remaining ingredients into a blender. Pulse to make a chunky salsa. Taste and adjust with lemon juice and salt.
Serve in a bowl with chips.