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Roasted Hatch Chile Pico de Gallo for National Knife Day!

Roasted Hatch Chile Pico de Gallo

Makes 2 cups

1 cup finely chopped, seeded tomatoes
3 roasted medium-heat Hatch chilies*, seeded and finely chopped
1/4 white onion, finely chopped
1/4 cup finely chopped cilantro
Juice of 1 lime
Fine grain sea salt, to taste

1. Combine all of the ingredients in a bowl and season to taste with salt. Add additional lime juice as desired.

2. Let the pico de gallo sit for 5 to 10 minutes to allow the flavors to develop before eating.

*Notes: Taste your chilies before using them, as they’re not always as spicy as they’re labeled…or they’re more so, and then use accordingly!