Place tomatoes and jalapenos in single layer on rimmed baking sheet. Drizzle with olive oil and toss to coat. Broil on rack 3 - 4 inches from heat for 10 - 12 minutes until starting to char, turning tomatoes and peppers over at halfway point.
Add minced garlic to baking sheet, spreading out in single layer. Broil additional 1 minute until garlic becomes golden and fragrant. Watch pan to prevent garlic from burning.
Scrape tomatoes, jalapeno, garlic and juices to bowl of food processor. Add pickled jalapenos, green onion, lime juice and honey. Pulse until smooth. Adjust seasonings and add salt and pepper to taste. Serve with favorite tortilla chips.
Serve immediately or refrigerate up to 1 week in a covered container.