Title: Orange scented sundried tomato relish
 Categories: Sauces, Mexican, Tex-mex
      Yield: 6 Servings
 
      2 pn Powdered saffron
    1/2 c  Sauvigno Blanc Wine
    1/4 c  Red wine vinegar
     14 c  Sugar
      1 tb Olive oil
      2 tb Red onion finely diced
      2 tb Yellow bell peppers, diced
  1 1/2 c  Tomatoes, peeled seeded,
           Chopped
    1/2 c  Sun dried tomato halves
      1    Orange zest, blanched
    1/2 c  Tomato juice
      4    Oranges, peeled, segmented
           Rine removed.
           Salt and Pepper to taste
           Cayenne pepper to taste
 
  Directions Reconstitue the dried tomatoes; drain and slice thin Simmer
  saffron with wine five minutes. Strain into another pan containing
  red wine vinegar and sugar. Cook reducing to syrup-like consistency.
  In oil, lightly saute onions and peppers, retaining color and
  texture. Add tomatoes, dried tomatoes, zest juice, oranges, salt
  pepper and cayenne. Allow to stand 2 or more hours at room temp to
  develop taste Source Timber crest farms, Sonoma Dried tomatoes
  submitted by Marina Calories 160
  
  Total fat 3 g Sat. 0 Sodium 149 mg