This Hatch Green Chile Pico de Gallo is a fun twist on the fresh tomato salsa classic recipe! Mexican flavors of roasted peppers in a fun dip or topping for Cinco de Mayo and game day. Make mild or hot.
Cook Time15 minutesmins
Total Time15 minutesmins
Course: Appetizer, Condiment, Snack
Cuisine: Mexican
Keyword: 30 Min or Less, Game Day, Gluten Free, Keto/Low Carb, Vegan, Vegetarian
Chop your tomatoes into a small dice and discard the guts, leaving just the flesh. Place into a large bowl.
Chop your red onion into the same size and add to the tomatoes.
Add the green chiles to the mixture.
Chop the cilantro by hand and add to the bowl. Mix.
Juice the limes into the tomato mixture and add the salt. Mix again.
Salsa can be served immediately. It is best to refrigerate the pico for at least two hours or until chilled for flavors to develop. The longer it sits, the salt will pull moisture out of the tomatoes and make a sauce.
Notes
After adding each ingredient, watch for the ratio. I like for there to be a good mix of everything. It is important to add the jalapeno before the cilantro so that it is easier to identify how much jalapeno is in the mix since they are both green.Double this recipe for a large batch to feed a crowd.I recommend getting a chopper, whether a heavy duty chopper or a home cooking chopper. You will love it!