Salsa Recipes
Orange Onion Salsa
2 large navel or 3 to 4 blood or valencia oranges
1/2 cup diced onion
1 1/2 tablespoons chopped anaheim 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.
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