Preheat your oven to 400°F (200°C). Place the Hatch chiles on a baking sheet lined with parchment paper. Roast for about 20 minutes, turning halfway through. Remove and set aside to cool.

Once cooled, peel off the charred skin of the chiles, slice open, remove the seeds and stems, then finely dice the flesh.

Finely dice the Roma tomatoes and sweet onion and add them to the bowl with the diced chiles.

Roughly chop the cilantro and add it to the mixing bowl.

Squeeze lime juice over the mixture and season with salt and pepper to taste, mixing everything thoroughly.

Allow the salsa to sit for at least 15 minutes at room temperature to meld the flavors.

Serve using a slotted spoon to maintain chunky texture.