Cut 4, 1/2” thick slices of peeled fresh pineapple. Brush lightly with oil. Grill over high heat 30 to 45 seconds per side. Cool pineapple, cut into small cubes, and set in a bowl. Mix in 1⁄4 cup finely chopped onion, 1 small to medium, seeded and finely chopped, fresno or jalapeño pepper, 3 Tbsp. chopped cilantro, 2 Tbsp. pineapple juice, 2 Tbsp. lime juice, and salt to taste. Make about 1 1/4 cups.

Cut 2 avocadoes in half and remove pits. Scoop out flesh from each half avocado and set in a bowl. Add 2 Tbsp. lime juice and mash with a fork until it’s somewhere between chunky and somewhat smooth. Mix in 1/2 cup finely chopped tomato, 1/4 cup finely chopped onion, 3 Tbsp. chopped cilantro, and salt to taste. Makes about 2 1/2 cups.

Remove and discard husks from one pound of tomatillos. Half tomatillos and set in an 8” wide pot. Add 1/2 cup chopped onion, 1 large sliced garlic clove, 1 medium jalapeño, halved lengthwise, 1 tsp. salt, 1/2 tsp. ground cumin and 1 1/4 cups water. Bring to a boil over high heat. Reduce until gently simmering. Cook tomatillos 10 minutes, until soft. Transfer mixture to a food processor, add 8 to 12 sprigs of cilantro, and pulse until blended. Transfer salsa verde to a bowl and cool to room temperature. Cover and refrigerate until needed. Makes about 2 1/4 cups.