8 Long green chiles, roasted, peeled, deviened and chopped
2 Small yellow chiles, roasted, peeled and chopped; or 2 jalapeņo 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 tostadas.