I used a regular navel orange, a blood orange, a pink Cava Cava orange and a tangerine for my salsa. It's just as easy to pick up an assortment of varieties instead of automatically filling a bag with the same old Sunkist navels, and when you cut them open you get the surprise of new colors and flavors. You can also use grapefruit if you want to.
In a serving bowl put your orange segments, onion, jalapeno and cilantro. Toss with the lime juice, olive oil, vinegar, salt and pepper. Sprinkle in a little chili powder or paprika if you want, and taste to adjust the seasoning.