Behind the Recipes
Pineapple Summer Salsa by Divya Gugnani
Makes 6-8 servings
INGREDIENTS:
1 /2 fresh pineapple, peeled, cut crosswise into 1-inch thick slices
2 tbs olive oil, divided
1 tbs honey
1/2 tsp. turmeric
Salt to taste
Ground black pepper, to taste
1 large yellow bell pepper, seeded, cut into 1/3-inch cubes
1 large tomato, cut into 1/3-inch cubes
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 minced onion
2 Serrano chilies, very thinly sliced
2 tbsp. fresh lime juice
1 tbsp. Dijon mustard
1 pinch saffron
PREPARATION:
1. Preheat oven to 450 degrees.
2. Toss pineapple slices, 1/2 tbsp oil, honey and tumeric in large bowl to coat.
3. Transfer mixture to baking sheet or pan; 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.
6. Mix pineapple (about 2 1/2 cups) with remaining oil and all remaining ingredients in large bowl.
7. Let stand at room temperature one hour for saffron to soften.
8. Cover and refrigerate at least one hour (up to one day).
9. Stir salsa and serve.
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