Lay tomatoes and jalapeños on lightly greased baking sheet.

Place about 4 inches below a very hot broiler. Watching closely, roast until blistered and blackened on top side.

Using a spoon or pair of tongs, flip the veggies and roast on another side.

Continue until well roasted on all sides.

Remove and allow to cool to the touch.

Place a heavy skillet over medium heat.

Add 1 teaspoon oil.

When oil is hot and shimmering, carefully place tomatoes and jalapeños into skillet.

Roast, turning several times, until blistered, blackened on all sides and softened, about 10 minutes.

Remove and allow to cool to the touch.

Peel the skins off of the tomatoes, collecting all the juices in a bowl as you do. Discard skins.

Pull the stems from the chiles. Discard stems.