1. Heat medium nonstick skillet over medium-high heat until hot. Place whole tomatoes and chile in skillet; heat 3 to 5 minutes or until skins are blistered and slightly charred, turning occasionally. Remove from heat; cool. Coarsely chop tomatoes; if less "heat" is desired, remove seeds and veins from chile.
2. In blender, combine tomatoes, chile and all remaining ingredients; process with on/off turns and blend only until coarsely chopped.
