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.

• Ready In: 40 mins
• Yields: 3 1/2 cups (approximately)

Ingredients

• 3  medium carrots
• 2  medium potatoes
• 6  tomatoes
• 1  tablespoon fresh oregano (without flowers) or 3⁄4 teaspoon dried oregano
• 3 -4  canned jalapeno chiles, in vinegar
• 1  orange, juice of
•  salt

Directions

1. 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 jalapeños, and salt. Add to carrot and potato mixture along with the orange juice.