Preparation:
With a sharp knife, remove skin and white pith from oranges and discard.
Working over a medium-sized bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl.
Add onions, lime juice, cilantro, chipotle peppers and garlic. Stir to combine. Season with salt and pepper.
Note: Salsa can be made ahead and stored, covered, in the refrigerator for up to 8 hours. |
