3 medium navel oranges
2 plum tomatoes, seeded and chopped, or ¾ cup grape tomatoes, quartered
2 green onions, thinly sliced
1 tbsp. chopped fresh cilantro leaves
½ tsp. chipotle chile puree, or 1 teaspoon chipotle hot sauce
¼ tsp. salt
From 1 orange, grate 1 teaspoon peel; place in medium bowl. Cut remaining peel and white pith from all oranges. Holding oranges, 1 at a time, over bowl with peel, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl. Discard seeds, if any. With kitchen shears, coarsely cut up orange segments. To bowl with fruit, add tomatoes, green onions, cilantro, chipotle puree, and ¼ teaspoon salt; stir to combine. Cover and refrigerate salsa if not serving right away. Serves: 6.