Pineapple salsa

fresh pineapple (1 thick slice) (about 165 grams) • medium white onion • garlic • dried chile de árbol peppers (use more or less to taste) • allspice berry • sesame oil (or any cooking oil) • rice vinegar (or apple cider vinegar) • salt

pineapple • red onion • Habanero pepper to taste (I use one per slice of pineapple) • Salt to taste • Black pepper to taste • Oregano to taste • apple cider vinegar (about 60 ml)

grilled pineapple • habanero peppers • garlic cloves • small onion • Salt to taste

fresh pineapple, chopped (about 150 grams) • small Roma tomatoes or 1 large Roma tomato • large slice red onion • jalapeño pepper (or serrano pepper for more heat) • Cilantro, to taste • Juice of 1 lime • Salt, to taste

finely chopped tomato (about 150 grams) • finely chopped onion and cilantro (about 100 grams) • pineapple, diced (about 150 grams) • serrano peppers, finely chopped, adjust to taste for spiciness • extra virgin olive oil (15 ml) • freshly ground oregano (about 2 grams) • avocado, diced (about 150 grams) • Salt, to taste • Black pepper, to taste • Juice of 1 lime

corn tortillas, fried in oil until soft • sunny-side-up eggs cooked in pork lard • tomatoes, roasted over coals and steamed in a bag • onion, peeled, sliced into strips, and grilled with salt • garlic, chopped • dried piquín chiles, toasted and stemmed • dried Yahualica chiles, toasted and stemmed • dried morita chiles, toasted and stemmed • small piece of cinnamon stick, toasted • Freshly ground spices, to taste • Freshly ground salt, to taste • homemade vinegar or pineapple vinegar •

tortilla chips or corn nachos • Salsa: • large can Mexican salsa • pickled jalapeños, chopped, stems removed • tomatoes, chopped, stems removed • small onion, peeled, with stem • pineapple juice • chopped cilantro • olive oil • beer • Salt to taste