Apricot Salsa With Lemon Verbena Recipes

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APRICOT SALSA WITH LEMON VERBENA



Apricot Salsa with Lemon Verbena image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes 6 cups

Number Of Ingredients 9

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)
1/2 teaspoon sugar
1/2 teaspoon coarse salt
1/4 cup fresh lemon verbena or cilantro, coarsely chopped
2 tablespoons thinly sliced and halved red onion
Toasted flour- or corn-tortilla wedges, for serving

Steps:

  • 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, sugar, salt, lemon verbena, and onion. Serve, with tortilla wedges.

APRICOT LEMON VERBENA JAM



Apricot Lemon Verbena Jam image

If you have a lemon verbena growing in your garden or on your porch, try this deliciously lemon-flavored apricot jam.

Provided by gartenfee

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 12h35m

Yield 4

Number Of Ingredients 4

3 ½ pounds very ripe fresh apricots, pitted and halved
4 ½ cups white sugar
1 cup fresh lemon verbena leaves, washed and patted dry
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)

Steps:

  • Finely chop apricots.
  • Combine sugar and lemon verbena leaves in the bowl of a food processor; pulse until the leaves are fully incorporated in the sugar (the sugar will become light green).
  • Combine sugar-lemon verbena mixture and apricots in a large bowl. Cover and marinate in the fridge for 4 hours.
  • Inspect 4 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Transfer apricot-sugar mixture to a large pot and stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
  • Ladle apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 1067.5 calories, Carbohydrate 269.9 g, Fat 1.7 g, Fiber 7.9 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 261.1 g

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