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.
This makes a mild-medium salsa.
3 medium carrots
2 medium potatoes
1 tablespoon fresh oregano (without flowers)
3-4 jalapeño chilies in vinegar (canned)
Juice of 1 orange
Salt to taste
1. Wash and peel the carrots and potatoes.
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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