I didn't really learn all that much about Mexican food until I moved to Colorado from my native New England. I fell in love with the traditional Mexican food that can be found in the out-of-the-way Mexican grocery stores whose secret food stands inside remain one of the best places to find amazing and traditional foods. With menus scribbled on white boards in Spanish (which I can't read). Along with tacos and burritos, they are usually home to 'taco bars' with a stunning variety of sauces and dips and salsas. I've tried to recreate their pico recipe here. Simple, clean and hot. All the amounts are completely flexible and can be altered to suit your taste – totally impossible to mess up! Use it as a topping for tacos, fajitas, tuna fish (that's my weird liking), waffles, whatever!
Ingredients1/4 cup freshly squeezed lime juice, or to taste
2 garlic cloves, minced
1 jalapeno, seeds and ribs removed and diced (or to taste)
1/2 teaspoon kosher salt
1/2 white onion, diced
4 plum tomatoes, seeded and diced
1 tablespoon fresh cilantro, chopped