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Apricot Salsa with Lemon Verbena

  • Prep:
  • Total Time:
  • Yield: Makes 6 cups

Photography: Con Poulos

Source: Martha Stewart Living, June 2015


  • 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


  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.)

  2. 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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