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.