Orange Salsa With Cuban Flavors

Something different to serve with pork, chicken and maybe fish. From Cook's Illustrated.

• Ready In: 20 mins
• Yields: 2 1/2 cups

Ingredients

• 1⁄2 teaspoon  finely grated orange zest
• 5  oranges, peeled and segmented, each segment quartered crosswise
• 1⁄2 red onion, minced (about 1/2 cup)
• 1  jalapeno, stemmed and minced (about 3 tbsp)
• 2  tablespoons  juice
• 2  tablespoons  minced fresh minced parsley or 2  tablespoons cilantro leaves
• 2  teaspoons brown sugar
• 1  tablespoon  extra-virgin olive oil
• 1 1⁄2 teaspoons white vinegar
• 1 1⁄2 teaspoons  minced fresh oregano leaves
• 1  medium garlic clove, minced
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon table salt
• 1⁄2 teaspoon ground black pepper

Directions

1. Combine all ingredients in small nonreactive bowl.