Warm the olive oil in a saute pan over medium heat. Add the garlic and red pepper flakes, stir, and cook for 1 minute Add the red onion and fresh fennel and cook for 2 minutes. Stir in the sun-dried tomatoes and cook
For the Salsa: ½ cup extra virgin olive oil ¼ cup balsamic vinegar ½ teaspoon C&H® or Domino® sugar 1 teaspoon salt 1 teaspoon pepper ½ large red onion, peeled and finely diced ½ cup white balsamic vinegar mixed with ½ cup water 4 large tomatoes, cut in
Start by making the dressing. To Prepare the Tequila Dressing: Heat the sugar, vinegar, tequila and chili powder in a saucepan. Cook over medium-high heat, stirring well until the mixture has reduced by one-third. Remove from the heat and let cool.