Category: Salsa

3 Navel oranges (peeled), chopped in bite size

2 small Cucumbers (peeled, halved lengthwise), sliced 1/4" thick

1/2 Red onion, thinly sliced

2 tbsp Vegetable oil

1/4 cup Red wine vinegar

1/4 cup Orange juice

2 tsp Red or green chile pepper of your choice, minced

2 tbsp Fresh mint, chopped

Salt & freshly cracked black pepper, to taste

In a medium-sized mixing bowl, combine all the ingredients and mix well. This relish will keep, covered and refrigerated, 2-3 days.

NOTES : Try this one with fish.