Orange Salsa with Cuban Flavors | America's Test Kitchen

Ingredients

• 1/2 teaspoon finely grated orange zest, plus 5 oranges, peeled and segmented; each segment quartered crosswise
• 1/2 red onion, minced (about 1/2 cup)
• 1 jalapeño chile, stemmed, seeded if desired, and minced (about 3 tablespoons)
• 2 tablespoons juice from 1 lime
• 2 tablespoons minced fresh parsley 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 or pressed through garlic press (about 1 teaspoon)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper