Apricot Salsa with Lemon Verbena

By courtneyepowell

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

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.