Roasted Pineapple, Basil, Serrano and Saffron Salsa

Bon Appetit, March 2005. Tumeric and saffron gives this salsa a golden hue.

• Ready In: 1 hr 45 mins
• Serves: 8-12
• Yields: 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
•  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
• 1⁄2 cup  chopped fresh cilantro
• 1⁄4 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 450°F.
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. Cool.
5. Chop pineapple, including core, into 1/3-inch cubes. Mix pineapple (about 2 1/2 cups) with remaining 1 1/2 T oil and all remaining ingredients in large bowl.
6. Let stand at room temperature 1 hour for saffron to soften. Cover salsa; refrigerate at least 1 hour and up to 1 day.
7. Stir salsa and serve.