Potato and Carrot Salsa

(Mild-Medium)

Adapted from Secrets of Salsa: A Bilingual Cookbook by the Mexican women of Anderson Valley; Foreword by Julia Alvarez. Edited by Kira Brennan, translated by Vivian Sotomayor Power (Chelsea Green Publishing Co., 2002).

María Elena Plancarte was a young girl when her mother first made this salsa. She remembers thinking she would not like the strong combination of ingredients. To her surprise, she loved it and has continued this family tradition. She is originally from Jacona, Michoacán, and has lived in Anderson Valley for five years.

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.

• 3 medium carrots
  
• 2 medium potatoes
  
• 6 tomatoes
  
• 1 tablespoon fresh oregano (without flowers)
  
• 3-4 jalapeño chilies in vinegar (canned)
  
• Juice of 1 orange
  
• Salt to taste

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.

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast

Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More