BEST REVIEWS FROM ALLRECIPES.COM
This salsa was amazing! I am 12 years old and made it for my family, and everyone loved it! I find that it goes especially well with Doritos! Thanks, MissJennifer, for the awesome recipe! It is super easy and goes well with everything! I will definitely recommend this salsa to everyone else!
Yum yum yum! So easy to make and goes so well with everything! I used it to top some cornmeal crusted tilapia and made some spicy black beans. It’s got just enough zing and is so refreshing it literally made the meal. Then the next day I ate the rest with tortilla chips and it was still so delicious! I’m typing this up as I’m about to make it again…
We loved this salsa, ! It’s so simple to prepare and was delicious, refreshing and fresh. I made it as written (made no changes), and it was exactly what salsa should be. I made it to top our roasted chicken breasts to go along with your recipe, and it gave the chicken a wonderful Mexican touch. We used the remaining salsa later as a snack to go with our tortilla chips. Made for the Spring Pick-A-Chef event.
3 tablespoons oil or butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour (or rice flour for gluten free)
2 cups ham broth or chicken broth
2 cups milk
1 1/2 pounds potatoes, diced small and optionally peeled
8 ounces ham, diced
1 cup corn
salt and pepper to taste
Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
Add the ham and corn, cook until heated and season with salt and pepper.