Roasted Pineapple, Basil, Serrano, And Saffron Salsa Recipe

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Ready in: 2-5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4 cups

Ingredients:
1/2 fresh pineapple -- peeled, cut crosswise into 1-inch-thick slices
2 tablespoons olive oil -- divided
1 tablespoon honey
1/2 teaspoon turmeric
1 large yellow bell pepper -- seeded, cut into 1/3-inch cubes
1 large yellow tomato -- cut into 1/3-inch cubes
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh basil
2 serrano chiles -- very thinly sliced
2 tablespoons fresh lime juice
1 tablespoon dijon mustard
1 pinch saffron

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Directions:

Preheat oven to 450F.

Toss pineapple slices, 1/2 tablespoon oil, honey, and turmeric in large bowl to coat.

Transfer mixture to rimmed baking sheet; sprinkle with salt and pepper. Roast pineapple until beginning to brown, about 15 minutes. Cool.

Chop pineapple, including core, into 1/3-inch cubes. Mix pineapple with remaining 1 1/2 tablespoons oil and all remaining ingredients in large bowl. Let stand at room temperature 1 hour for saffron to soften.

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

This recipe from CDKitchen for Roasted Pineapple, Basil, Serrano, And Saffron Salsa serves/makes 4 cups