Apricot Salsa with Lemon Verbena

Apricot Salsa with Lemon Verbena

by Jul 14, 2019Recipes1 comment

This is a unique tangy and delish salsa.  It spices up flour or corn tortillas.  It’s so easy to make.


2 Jalapeno chilies

2 scallions

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.



Created by insivika

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