Ingredients
Scale
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3 Hatch chiles, or ½ cup roasted and diced
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4 Roma tomatoes, seeded and diced
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½ sweet onion, diced
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¼ cup chopped cilantro
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Juice of 1 lime
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Salt and pepper to taste
Instructions
- Roast and peel the Hatch chiles. Turn the oven to broil. Add a sheet of foil to a baking sheet and a light spray of cooking oil. Place the chiles on the foil in an even layer, and set in the oven. Stay nearby and watch closely, they will need to be flipped about every 4-6 minutes depending on the oven. Continue to do so until they are roasted on each side and the skin is dark and blistered. Place them in a sealed container, allowing them to steam for about 15-20 minutes before peeling and dicing.
- Dice all of your ingredients. Remove the seeds and cores from the tomatoes. Try to dice everything into even sizes. The tomatoes will be the largest dice. Make your onions a smaller dice, and the chiles the smallest.
- Season and macerate. Add all of the ingredients to a bowl. Give them a stir. Allow the pico de gallo to rest for at least an hour before serving so the lime and salt can permeate all of the ingredients and mellow the onions and jalapeno.
- Taste and adjust. Give the salsa a taste before serving. As the juices come out of the vegetables you may need to add a little additional salt.
- Serve and enjoy. Make sure to serve the pico with a slotted spoon so you get all of the glorious chunks of fresh vegetables without the excess liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauces & Salsas
- Method: Chopping
- Cuisine: Salsa, Appetizer, Dip
Nutrition
- Serving Size:
- Calories: 14
- Sugar: 1.9 g
- Sodium: 278.8 mg
- Fat: 0.1 g
- Carbohydrates: 3.3 g
- Protein: 0.4 g
- Cholesterol: 0 mg
