Ingredients

• 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

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Instructions

1. 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.
2. Drain salsa just before serving.