Stone Fruit Salsa with Lemon Verbena

INGREDIENTS

• 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)

INSTRUCTIONS

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