Orange Onion Salsa

2 large navel or Valencia oranges
1/2 cup diced onion
1-1/2 tbsp chopped anaheim pepper (or jalapeno)
2 tbsp cilantro leaves
1/4 tsp ground cumin

Peel oranges and cut into 
1/4-inch chunks, 
removing any seeds
as you go along.
In a bowl, mix together all ingredients.
Serve right away or cover, refrigerate, 
and use within a day.