Pico de Gallo

8 Long green chiles, roasted, peeled, and chopped

2 Small yellow chiles, roasted, peeled and chopped; or 2 jalapeno chiles

5 Green onions, chopped (including tops)

5 Medium tomatoes, peeled and chopped

1/4 cup chopped fresh cilantro leaves

2 Tablespoons vegetable oil

1 Teaspoon vinegar

Salt to taste

Yields: 1 cup

Combine all ingredients; chill. Will keep at least two weeks in refrigerator. Serve with meats, chicken, hamburger, etc.

Pico de gallo is served as a dip throughout the Southwest. Most restaurants have it waiting on the

tables with warm tortilla chips.