Stone Fruit Salsa with Lemon Verbena


  • 2 jalapeno chiles

  • 2 scallions

  • 6 cups diced pitted just-ripe fresh Champlain Orchards apricots, peaches, or nectarines

  • 1 tablespoon minced peeled fresh ginger (from a 1-inch piece)

  • 1/2 teaspoon sugar

  • 1/2 teaspoon coarse salt

  • 1/4 cup fresh lemon verbena or cilantro, coarsely chopped

  • 2 tablespoons halved and thinly-sliced red onion

  • Corn tortilla chips, or toasted pita bread (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 chips or bread

| Adapted from Martha Stewart