Apricot Salsa with Lemon Verbena

2 jalapeno chiles

2 scallions

6 C. diced pitted just-ripe fresh apricots, peaches, or nectarines

1 T. minced peeled fresh ginger (from a 1-inch piece)

1/2 tsp. sugar

1/2 tsp. coarse salt

1/4 C. fresh lemon verbena or cilantro, coarsely chopped

2 T. thinly sliced and halved red onion

Toasted flour- or corn-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, sugar, salt, lemon verbena, and onion. Serve, with tortilla wedges.