Food & Cooking Recipes Appetizers Apricot Salsa with Lemon Verbena Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print