Chef Colt Taylor Los of Charros Cantina shows Tina Redwine how to make Pineapple Salsa.

1 pineapple, peeled

1 TBS salt

1 TBS sugar

2 Serrano peppers, seeded and diced

10 tomatillos, diced

1/4 white onion, diced

1/4 red onion, diced

1/4 bunch cilantro, chopped

2 cloves garlic, minced

1/4 c olive oil

Toss pineapple in salt and sugar. Roast for 20 minutes in a 400° oven, or on the grill. Cover with plastic wrap and let it sit in a bowl for one hour.

Dice the pineapple, place in a bowl, and add remaining ingredients.