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Roasted Pineapple, Basil, Serrano and Saffron Salsa

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“Bon Appetit, March 2005. Tumeric and saffron gives this salsa a golden hue.”
READY IN:
1hr 45mins
SERVES:
8-12
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

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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