Salsa Verde Crudo:

• 2.2 pounds tomatillos, husks removed
• 3‒4 cloves garlic
• 1 small shallot, peeled and trimmed
• 1 serrano pepper, stem removed
• 1 jalapeño, seeds and membrane removed
• 1 poblano pepper, seeds and membrane removed
• 4 green onions
• 1 cup loosely packed cilantro
• 1 1/4 cups lime juice
• 1/4 cup agave nectar

Pineapple Salsa:

• 1 pineapple, peeled and diced
• 1 serrano pepper, diced
• 3 poblano peppers, diced
• 1 English cucumber, diced
• 1/2 cup cilantro, chopped
• 4 green onions, chopped
• 1 cup salsa verde crudo
• 2 tablespoons kosher salt