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Orange-Onion Salsa

2 large navel or 3-4 blood or valencia oranges
1/2 C diced onion
1 1/2 Tablespoons chopped anaheim pepper (never used an anaheim --
always jalapeno or serrano)
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.

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