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.
This makes a mild-medium salsa.
2. Cook separately in boiling water until tender.
3. Dice and put into a bowl; set aside.
4. In blender, liquify tomatoes, oregano jalapeños, and salt.
5. Add to carrot and potato mixture along with the orange juice.
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).
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