Orange-Onion Salsa
   
2 large navel oranges
1/2 c diced onion
1 1/2 tablespoons chopped jalapeno or serrano pepper
2 tablespoons cilantro leaves
1/4 teaspoon ground cumin
 
Peel oranges and cut into 1/4 inch dice, removing any seeds as you go.
In a bowl, mix together all ingredients.

Serve right away or cover, refrigerate, and use within a day.