Orange Fennel Salsa
|Navel oranges||3 Small|
|Fennel bulb||1 Medium, trimmed and coarsely chopped|
|Jalapeno chili||1 , seeded and minced|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Red onion||1⁄2 Small, thinly sliced|
Cut peel and white pith from oranges.
Over medium bowl, cut on either side of membranes to remove each segment from oranges, allowing fruit and juice to drop into bowl.
Add fennel, jalapeno, cilantro, red onion, and salt; stir to combine.
Cover and refrigerate if not serving right away.