This pretty, chunky fresh salsa makes a nice change of pace from the usual tomato-based ones we're used to serving. It's especially nice with grilled chicken or pork.

4 oranges, peeled, sectioned (navel oranges are easiest)

1 bunch cilantro, large stems trimmed, leaves and smaller stems coarsely chopped

1 medium size jalapeno pepper, stems, seeds and pith removed, finely diced

1 small red onion, in fine julienne strips

1/4 cup olive oil

3 tablespoons white wine vinegar

1 tablespoon fresh lime juice

1/2 teaspoon salt, optional

1/2 teaspoon coarsely ground black pepper

In medium bowl, combine oranges, cilantro, jalapeno, red onion, olive oil, vinegar and lime juice. Add pepper. Taste for balance. Add salt, if you must. Cover and set aside at room temperature about 1 hour. If not serving by then, cover and refrigerate up to 48 hours. Makes about 2 cups salsa.

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