Orange-Cucumber Relish With Chile Peppers and Mint

3 navel oranges, peeled, seeded and chopped into bite-sized pieces
2 small cucumbers, peeled, cut in half lengthwise and sliced into 1/4-inch slices
12 red onion, sliced, halved and thinly
2 tablespoons vegetable oil
14 cup red wine vinegar
14 cup orange juice
2 teaspoons chili peppers, minced (red or green)
2 tablespoons fresh mint, finely chopped
salt
freshly cracked black pepper

In medium-sized mixing bowl, combine all the ingredients and mix well.
This relish will keep, covered and refrigerated 2-3 days.