In a medium skillet, heat the oil over medium heat and cook the onion and garlic, stirring, until they begin to brown, 4 to 5 minutes.

Reserve in the pan off heat.

Prepare the tomatoes.

Put the tomatoes with skins and juices in a blender.

Add the serrano chiles and blend until smooth.

Transfer the sauce to the skillet with the onion and cook over medium-low heat, partially covered, stirring frequently, to blend flavors, about 10 minutes.

Add salt.

Put the tomatoes, onion, garlic, salt, and ¼ cup water in a blender and blend until smooth.

Heat the oil in a medium saucepan over medium heat until it shimmers.

Add the tomato mixture gently to the hot oil (to minimize splattering), and bring to a boil.

Reduce the heat to low, cover and cook, stirring frequently, about 12 minutes, or until the onion no longer tastes raw.

Put the tomatoes in a blender and blend until smooth.

Reserve in the blender.

In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes.

Add the garlic and cook until it lightly browned.

Add the puréed tomatoes and all the remaining ingredients.

Bring to a boil, then reduce the heat to low and simmer until the sauce thickens a little, about 5 minutes.

Adjust seasoning.

Put the tomatoes, onion, and garlic in a blender and purée until smooth.

Heat the oil in a medium saucepan then pour in the tomato mixture.

Cook over medium-high heat, stirring, until the tomato juices reduce a little, 3 to 4 minutes.

Add the remaining ingredients.

Reduce the heat to low and simmer, uncovered, stirring occasionally, 12 to 15 minutes, to blend the flavors.

Roast the tomatoes and reserve.

Then, heat the oil in a small skillet over medium heat.

Add the onion and cook, stirring, until it begins to brown, 4 to 5 minutes.

Add the garlic and cook, stirring, 1 minute.

Transfer the onions and garlic to a blender jar or food processor.

Add the roasted tomatoes and the juices that collected while roasting.

Add the serranos, oregano, cumin, and thyme.

Blend until almost smooth, with some texture.

Pour the sauce into a medium saucepan, and simmer, partially covered, over medium-low heat about 10 minutes, to blend the flavors.

Season with salt.

Serve.

In a medium saucepan, heat the oil over medium heat, and cook the onion and oregano, stirring frequently, until the onion is softened, about 4 minutes.

Scrape into a blender jar.

Add the tomatoes, chiles, salt, and pepper.

Blend to a coarse purée.

Return the sauce to the same pan, and bring to a boil.

Reduce the heat, cover, and simmer the sauce 10 minutes, stirring frequently, to blend the flavors.

Serve.

Cut off both ends of the pineapple and then cut off the hard thorny skin and remove the “eyes.

” Cut pineapple in half lengthwise and cut out the center core from each piece.

Cut the pineapple in 1⁄2-inch pieces and put them in a large bowl.

Add the remaining ingredients and stir gently to combine.

Cover and refrigerate at least 1 hour or up to 6 hours.

Cut off both ends of the pineapple and then cut off the hard thorny skin all the way around the pineapple.

Cut out the “eyes.

” Cut the pineapple in half lengthwise and cut out the center core from each half.

Cut the pineapple in 1⁄2-inch pieces and put them in a large bowl.

Add the remaining ingredients and stir gently to combine.

Cover and refrigerate at least 1 hour or up to 6 hours.

Mix all of the ingredients together in a medium bowl.

Cover and refrigerate until cold, about 1 hour.

Serve chilled.