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Pico De Gallo

8 long green chiles, roasted, peeled, deveined 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 tbsp. vegetable oil
1 tsp. vinegar
Salt to taste

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.

Makes 1 cup