Roasted Pineapple, Basil, Serrano and Saffron Salsa

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. 1

   Preheat oven to 450°F.

2. 2

   Toss pineapple slices, 1/2 T oil, honey, and tumeric in large bowl to coat.

3. 3

   Transfer mixture to rimmed baking sheet; sprinkle with salt and pepper.

4. 4

   Roast pineapple until beginning to brown, about 15 minutes. Cool.

5. 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. 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. 7

   Stir salsa and serve.