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.