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.