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Quick Hatch Chile Salsa Fresca
By Chef Tom Fraker


2 cups Organic Roma Tomatoes diced
Red Onion, diced
New Mexican Hatch Peppers, roasted, skinned, seeded, and diced
½ bunch Cilantro, chopped
6 Key Limes, juice freshly squeezed
Freshly Ground Black Pepper to taste


Mix all the ingredients together in a small bowl. Season with salt and pepper according to your desired taste. Chill and serve with chips or as desired.

Keep in refrigerator up to 2 days.


The heat for this recipe is determined by whether you use the Mild Hatch Peppers or the Hot Hatch Peppers.

Recipe from Hatch Chile Cookbook