Potato and Carrot Salsa

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Potato and Carrot Salsa

 

3 medium carrots

2 medium potatoes

6 tomatoes

1 tablespoon fresh oregano

3-4 jalapeno chilies in vinegar

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.

 

 

 

 

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