Apricot Salsa with Lemon Verbena

Photo: Con Poulos
Prep Time:
15 mins
Total Time:
15 mins
6 cups


  • 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


  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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