APRICOT SALSA WITH LEMON VERBENA

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Apricot Salsa with Lemon Verbena image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes 6 cups

Number Of Ingredients 9

2 jalapeno chiles
2 scallions
6 cups diced pitted just-ripe fresh apricots, peaches, or nectarines
1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
1/2 teaspoon sugar
1/2 teaspoon coarse salt
1/4 cup fresh lemon verbena or cilantro, coarsely chopped
2 tablespoons thinly sliced and halved red onion
Toasted flour- or corn-tortilla wedges, for serving

Steps:

  • Roast jalapenos and scallions over the flame of a gas burner, turning with tongs, until lightly charred, 2 to 3 minutes. (Or roast under broiler, turning as needed.)
  • Place fruit in a bowl. Halve jalapenos; remove and discard ribs and seeds. Finely chop jalapenos and scallions and add to bowl. Stir in ginger, sugar, salt, lemon verbena, and onion. Serve, with tortilla wedges.

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