Roasted Pineapple, Basil, Serrano and Saffron Salsa |
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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Bon Appetit, March 2005. Tumeric and saffron gives this salsa a golden hue. 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.
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