Food & Cooking Recipes Appetizers Apricot Salsa with Lemon Verbena By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 15 mins Total Time: 15 mins Yield: 6 cups 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) ½ teaspoon sugar ½ teaspoon coarse salt ¼ cup fresh lemon verbena or cilantro, coarsely chopped 2 tablespoons thinly sliced and halved red onion Toasted flour- or corn-tortilla wedges, for serving Directions 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. Print