Roasted Pineapple, Basil, Serrano and Saffron Salsa

• 12 fresh pineapple, peeled, cut crosswise into 1-inch thick slices
• 2 tablespoons olive oil, divided
• 1 tablespoon honey
• 12 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
• 12 cup chopped fresh cilantro
• 14 cup chopped fresh basil
• 2 serrano chilies, very thinly sliced
• 2 tablespoons fresh lime juice
• 1 tablespoon Dijon mustard
• 1 pinch saffron

1. Preheat oven to 450F.
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.
5. Cool.
6. Chop pineapple, including core, into 1/3-inch cubes.
7. Mix pineapple (about 2 1/2 cups) with remaining 1 1/2 T oil and all remaining ingredients in large bowl.
8. Let stand at room temperature 1 hour for saffron to soften.
9. Cover salsa; refrigerate at least 1 hour and up to 1 day.
10. Stir salsa and serve.

pineapple, olive oil, honey, turmeric, salt, ground black pepper, yellow bell pepper, yellow tomatoes, fresh cilantro, fresh basil, serrano chilies, lime juice, mustard, saffron

Taken from www.food.com/recipe/roasted-pineapple-basil-serrano-and-saffron-salsa-375373 (may not work)