New This Month

Under 30 Minutes

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.


Be the first to comment!