Makes 2 cups
5 or 6one-half-inch thick fresh pineapple slices
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@ micheleannajordan.com.