Yes, the title is the name of a Spice Girls album. So what?
The more observant of you might have come to the conclusion that, judging by the title, I’m gonna make something spicy.
And you would be half-correct. In fact, I’m making TWO spicy somethings.
Some might call them salsas, some might call them garnishes. I guess it all depends on what you use them as.

That was me, trying to make a happy face with some of my ingredients. Because I’m autistic like that. The first one we’re going to make is very easy. So easy, in fact, that it doesn’t even require pictures.
PICO DE GALLO
This is a quite popular thing, both in Mexico, and over here. But instead of doing a Herdez-style bland thing, I’m going to tell you how to do it properly.
You chop a tomato, an onion, and your desired amount of jalapeños (if you’re fortunate enough to find serrano peppers, good for you. I’m not fortunate, but jalapeños work just as well). My formula is equal amounts of these. In this case, I went with 5 jalapeños.
Then, you finely mince garlic, to taste. I’m afraid of vampires, so just to make sure I’m immune, I went with 4 cloves.
Then, you add salt and pepper, to taste. And you squeeze one or two limes on top of everything. If you want, you can add a splash of vinegar.
Feel free to add cilantro, as well. I don’t have any on hand, but I would have added it.
Stir, and behold.
You can use pico de gallo on almost everything. Some random ideas: add it to crushed avocado, and voila! you have guacamole! Add it to scrambled eggs, and you’d have “huevo a la mexicana”. Fuck, mix a can of tuna with some pico de gallo, put it between two slices of bread, and there’s a tuna sandwich like you’ve never had before. Try it with fish, on tacos, or even by itself.
And if you’re anything like me, when it’s finished, the juice left at the end makes a nice little treat.
HABANERO & ONION RELISH
This one is a little more complicated. But only a little. You take an onion, and your desired amount of habanero peppers. I went with 20, because I love the stuff.
Instead of chopping, this time we’re going to finely slice everything. I don’t think I need to tell you how to slice an onion, but the habaneros are a little bit tricky. Since they’re full of air, you have to slice the top off, and then press down. then you slice all the way down, and you slice your slices in half.
If you want, you can add very thin slices of carrot. That always helps. But as you can see, I pulled this post out of my ass and didn’t have many of the necessary ingredients.
Note: Immediately after you’re done with the peppers, wash your hands. Scrub them deeply for a while, with lots of soap. I don’t want you to forget you were handling habaneros, and suddenly running to the bathroom to take a pee. I’ve done that, and believe me, it’s not as fun as it seems.

So, you have everything sliced up. Now, we have to add some more stuff. Lots of liquid. Equal parts lime juice, and white vinegar. I squeezed 7 limes, and still came up short.
And, of course, lots of salt. I’m not talking about two pinches here. I’m talking a fistful, at least.
Mix, and that’s it!
You can enjoy this right away, but for better results, let it sit for a couple of days. You won’t believe the awesomeness.

This can go on top of anything you feel could use a little “punch”. Or a lot. It’s up to you.
The Iceberg











