- 4 large oranges
- 1/3 cup coarsely chopped fresh cilantro
- 1/4 cup very thinly sliced red onion
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/2 habanero chile, seeded, finely minced
- Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Drain salsa just before serving.