Prepare the onion and sprinkle with the garlic salt. Set aside and prepare other ingredients. Set small skillet or min-wok over medium heat. Add the saffron and toast until the threads are brittle, about 1 to 1/2 minutes. Crush a bit with back of spoon and add the garlicky onion and oil, season with pepper; saute the onion for about 4 minutes; add the peas, stir. Continue to saute until the onion is a golden brown. Reduce heat to lowest; add the orange zest and the juice; toss continuously until the relish cools a bit. Serve as a relish with potatoes, or pasta, or other vegetables (asparagus or cauliflower). McServing: 81.5 cals (26.1% ff) 2.6 g fat. Posted by Pat Hanneman on eat lf. For related recipes see: Pasta e Verdura: 140 vegetable sauces; by Jack Bishop (1996) HarperCollins. Recipe by: Hanneman 1997 Riverside Posted to Digest eat-lf.v097.n164 by Kitchen PATh on Jun 26, 1997