2 cups Organic Roma Tomatoes diced
½ Red Onion
1½ New Mexican Hatch Peppers
, roasted, skinned, seeded, and diced
½ bunch Cilantro
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