Song of the Week of 2/19/99 ~ " I Fall To Pieces"

Recipe of the Week " Adds to the Flame " ~ Pico de Gallo

Let's head to the Southwest for a special treat. This relish-like condiment is prepared by chopping all the ingredients into lots of small "pieces". Your guests can then use tortilla chips to scoop up this colorful mixture for eating. Or instead, you may opt to serve this condiment as a topping for some of Patsy Cline's favorite foods -- hamburgers and chicken. Pico de Gallo will keep in your refrigerator for up to two weeks, but beware! The older it gets, the hotter it'll become. As it ages, it will give new meaning to the phrase " time only adds to the flame!"

Pico de Gallo

• 8 Long green chiles, roasted, peeled, deveined 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.