Featured on the KTLA Hatch Chile Segment.
I love all the flavors in this pico de gallo. The sweet taste of mango and the subtle heat of the hatch chile compliments each other so well. The mix is tangy, sweet, spicy and packed with so much flavor. It just tastes….. fresh.
I like to make pico de gallo ahead of time and let it sit in the fridge for a few hours or overnight so the ingredients have time to really incorporate. This creates a more combined and stronger flavor then if eaten right after it’s made.
Pico De Gallo is a type of salsa, it’s an uncooked salsa. The main differences are the chunky ingredients, lack of liquid and the chunks of fresh fruits, veggies and herbs. This is super simple to put together and is ALWAYS a favorite. I love to dish up the pico de gallo in a ginormous mortar and pestle and serve with tortilla chips or plantains.
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- 4 Hatch Chile
- 1 Large Mango
- 1/2 Large white onion
- 1 Large tomato
- 1 Juice of lime
- 1 bunch Cilantro
- 1/2 tsp salt
- 1/2 tsp Hatch Red Chile powder
Ingredients
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- The key to a good pico de gallo is consistency. Make sure everything is chopped the same size so each bite is the perfect bite. This also goes for the cilantro. Drives me nuts when I eat something that has cilantro in it and the stems aren't cut. I like to chop everything up first and then combine all the ingredients.
- Start by cutting up the fresh hatch chile into small cubes. Chop off the top stem and remove seeds. Leave seeds in if you're ok with a little bit of heat. Then add the chopped onion, chopped tomato and chopped mango.
- Combine all the ingredients into a large bowl and add the juice of one lemon and salt.
- Rough chop the cilantro and gently combine into the mango hatch mixture.
Cover and let sit for a few hours or overnight. You can definitely make this in advance. The longer you let the ingredients hang out with each other the more flavor and aroma you'll get. I also like to serve these with tradition tortilla chips or plantain chips.