Apricot Salsa with Lemon Verbena
This is a unique tangy and delish salsa. It spices up flour or corn tortillas. It’s so easy to make.
2 Jalapeno chilies
6 cups of pitted just ripe apricots
1 Tbs. minced fresh ginger
¼ cup of fresh lemon verbena or cilantro coarsely chopped
2 Tbs thinly sliced and halved red onion
½ tsp sea salt
Toasted corn or flour tortilla wedges for serving.
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, salt, lemon verbena, and onion. Serve, with tortilla wedges.
Thanks to www.allrecipes.com.