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Potato And Carrot Salsa Recipe

A vibrant twist on traditional salsa! This hearty recipe, adapted from the Mexican women of Anderson Valley's "Secrets of Salsa," combines earthy oregano and zesty orange juice with tender potatoes and carrots. Imagine the perfect balance of sweet and savory, complementing any meat dish, enchiladas, or tostadas. Maria Elena Plancarte's recipe is a must-try for salsa lovers seeking a unique and flavorful experience.

Prep Time 20 mins
Cook Time 40 mins
Calories 168.6 kcal
Protein 10g
Rating 3.0 (1 Reviews)
Potato And Carrot Salsa 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Potato And Carrot Salsa

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How to Make Potato And Carrot Salsa

  1. Wash and peel 1 pound of carrots and 1 pound of potatoes.
  2. Cut the carrots and potatoes into 1-inch pieces. Cook separately in boiling water until tender (about 15-20 minutes).
  3. Dice the cooked carrots and potatoes into ½-inch pieces and place in a large bowl.
  4. Set aside.
  5. In a blender, combine 1 (28-ounce) can of crushed tomatoes, 1 teaspoon of dried oregano, 2 jalapeños (seeded and roughly chopped), and ½ teaspoon of salt. Blend until smooth.
  6. Add the blended tomato mixture and ½ cup of freshly squeezed orange juice to the carrot and potato mixture. Gently stir to combine.
  7. Taste and adjust seasoning as needed. Serve immediately or chill for later. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

45g

Fat

0g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy Sauces Condiments Etc Potatoes Vegetables Mexican Easy Low Fat Salsas Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Carrots 3 Steps Or Less