Makes 2 cups

5 or 6one-half-inch thick fresh pineapple slices

—Kosher salt

4 or 5tomatillos

3tablespoons minced red onion

1 or 2serranos, stemmed, seeded and minced

1garlic clove, minced

1teaspoon grated ginger

2teaspoons rice vinegar or fresh lime juice

2tablespoons mild olive oil

—Black pepper in a mill

2tablespoons fresh cilantro leaves, chopped

Prepare an outdoor grill or stovetop grill and when it is hot, grill the pineapple on one side for 3 minutes. Season with salt, turn and grill for 3 minutes more. As the pineapple cooks, set the tomatillos on the grill, too, and rotate them frequently.

Transfer both the pineapple and the tomatillos to a work surface to cool.

Cut the pineapple into small dice and put it in a medium bowl. Remove the tomatillo husks, core them and mince them as finely as possible; add to the bowl with the pineapple.

Add the onion, serranos, garlic, ginger and vinegar or lime juice. Taste and correct for salt. Stir in the olive oil, season with black pepper, add the cilantro and stir.

Refrigerate for at least 30 minutes before serving. The salsa will keep, covered and refrigerated, for 2 or 3 days.

Michele Anna Jordan hosts "Mouthful" each Sunday at 7 p.m. on KRCB 91.1 FM. E-mail Jordan at michele@