Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Navel or Valencia oranges |
| ½ cup | Diced onion |
| 1½ tablespoon | Chopped anaheim pepper; (or jalapeno) |
| 2 tablespoons | Cilantro leaves |
| ¼ teaspoon | Ground cumin |
Cost: $ ; Preparation Time: 10 minutes Difficulty Level: 1 ; Servings: makes 2-½ cups
1. Peel oranges and cut into ¼-inch chunks, removing any seeds as you go along.
2. In a bowl, mix together all ingredients.
3. Serve right away or cover, refrigerate, and use within a day as a dip for tortilla chips. You can also use as a salsa topping for grilled fish or chicken.
Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <trp@...> on Jun 1, 1998