Preheat your grill or broiler to medium-high heat, aiming for around 400°F (200°C). Roast the whole Hatch chiles for about 10-15 minutes, turning occasionally until charred.

Remove the chiles from the heat, cover them to steam for about 10 minutes, then peel and dice.

Chop the Roma tomatoes, sweet onion, and fresh cilantro into small, uniform pieces.

In a large mixing bowl, combine the diced roasted chiles, tomatoes, onion, and cilantro. Squeeze lime juice over the mixture and season with salt and pepper.

Taste and adjust the seasoning as needed. Let the salsa sit for about 15-30 minutes before serving.