Roasted Pineapple, Basil, Serrano and Saffron Salsa

swissms's Note:

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

• Total Time: 1 hrs 45 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 15 mins

Ingredients:

Serves: 8-12

Yield: 4.0 cups

• ½ fresh pineapple , peeled, cut crosswise into 1-inch thick slices
• 2 tablespoons olive oil , divided
• 1 tablespoon honey
• ½ 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
• ½ cup chopped fresh cilantro
• ¼ 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.