Roasted Pineapple, Basil, Serrano and Saffron Salsa
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Yields:
-
4 cups
- Serves:
- 8-12
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
- Preheat oven to 450°F.
- Toss pineapple slices, 1/2 T oil, honey, and tumeric 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 (about 2 1/2 cups) with remaining 1 1/2 T 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.
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RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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