Quick Hatch Chile Salsa Fresca
By Chef Tom Fraker


2 cups Organic Roma Tomatoes diced
Red Onion, diced
New Mexican Hatch Chiles, 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 Chiles or the Hot Hatch Chiles.

Recipe from Hatch Chile Cookbook