Greetings fellow culinary enthusiasts! I was recently asked by a distant in-law visiting from Ohio to make the Pico de Gallo that I brought to dinner 8 years ago. Hmm… that got me questioning if I was making Pico or Salsa. Check it out on the internet….it is very confusing. Apparently Salsa has juice and Pico does not, but supposedly both are fresh. By definition, I wasn’t making either. Anyway, it is what it is and that is very delicious…in fact I don’t have any leftover.

Salsa Cocido (Cooked)

Coarsely cut 3 medium tomatoes and half of a medium onion and chop in a food processor. Put in a sauce pan and add 1 t. of salt and 1 t. pepper. Cook over medium heat for about 20 minutes. Drain the juice (save for another dish), cool and then add the juice from one lime, 2 T. of coarsely chopped pickled jalapenos, and 2 T. of coarsely chopped fresh cilantro. Chill and serve.

For best results, microwave the lime for 30 seconds before squeezing. For added culinary experience, pour Salsa Cocido over a block of room temperature cream cheese and serve with crackers or chips. Approximate cooking time 50 minutes and serves 4 to 6 people.

Friends from Mexico may question the name of your dip so invite naming suggestions.