Preparation

1 Place the onion in a strainer over a bowl in the sink. Pour in the boiling water, and let it drain for at least 5 minutes.

2 Peel the oranges, then section them over a medium-sized bowl, to save all the juices.

3 Cut the papaya in half lengthwise, and scoop out the seeds. (You can reserve them and use them as a garnish.) Dice the pulp, and add it to the oranges au jus.

4 Add the remaining ingredients (including the onions), and mix until thoroughly combined.

5 Store in a tightly covered container in the refrigerator for up to two weeks. Serve cold, topped with the reserved papaya seeds, if desired.

6 Note: Use chipotle chiles out of a can. Wash your hands and cutting surface after preparing them.

Source: Chef Mollie Katzen and California