Potato And Carrot Salsa
Adapted from secrets of salsa: a bilingual cookbook by the mexican women of anderson valley, recipe by maría elena plancarte. this hearty salsa has the earthy undertones of oregano, yet the tang of freshly squeezed orange juice. It is a superb accompaniment for any meat dish, as well as enchiladas and tostadas.
Steps
Wash and peel the carrots and potatoes.
Cook separately in boiling water until tender.
Dice and put into a bowl.
Set aside.
In blender , liquify tomatoes , oregano jalapeos , and salt.
Add to carrot and potato mixture along with the orange juice.
Ingredients
carrots, potatoes, tomatoes, fresh oregano, jalapeno chiles, orange, juice of, salt