Roasted Pineapple, Basil, Serrano and Saffron Salsa

Name: Roasted Pineapple, Basil, Serrano and Saffron Salsa
Ingredients: 12 fresh pineapple, peeled, cut crosswise into 1-inch thick slices; 2 tablespoons olive oil, divided; 1 tablespoon honey; 12 teaspoon turmeric; salt, to taste; ground black pepper, to taste; 1 large yellow bell pepper, seeded, cut into 1/3-inch cubes; 1 large yellow tomatoes, cut into 1/3-inch cubes; 12 cup chopped fresh cilantro; 14 cup chopped fresh basil; 2 serrano chilies, very thinly sliced; 2 tablespoons fresh lime juice; 1 tablespoon Dijon mustard; 1 pinch saffron

14 ingredients

10 steps

Ingredients

12 fresh pineapple, peeled, cut crosswise into 1-inch thick slices
2 tablespoons olive oil, divided
1 tablespoon honey
12 teaspoon turmeric
salt, to taste
ground black pepper, to taste
1 large yellow bell pepper, seeded, cut into 1/3-inch cubes
1 large yellow tomatoes, cut into 1/3-inch cubes
12 cup chopped fresh cilantro
14 cup chopped fresh basil
2 serrano chilies, very thinly sliced
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 pinch saffron

Directions

1

Preheat oven to 450F.
2

Toss pineapple slices, 1/2 T oil, honey, and tumeric in large bowl to coat.
3

Transfer mixture to rimmed baking sheet; sprinkle with salt and pepper.
4

Roast pineapple until beginning to brown, about 15 minutes.
5

Cool.
6

Chop pineapple, including core, into 1/3-inch cubes.
7

Mix pineapple (about 2 1/2 cups) with remaining 1 1/2 T oil and all remaining ingredients in large bowl.
8

Let stand at room temperature 1 hour for saffron to soften.
9

Cover salsa; refrigerate at least 1 hour and up to 1 day.
10

Stir salsa and serve.