Apricot Salsa with Lemon Verbena
Rate this recipe
4.3/5
(3 Votes)
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Ingredients
- 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
Details
Servings 6
Adapted from marthastewart.com
Preparation
Step 1
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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