Apricot Salsa With Lemon Verbena Recipes

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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

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.

FRESH APRICOT SALSA



Fresh Apricot Salsa image

A delicious and fast recipe to eat with tortilla chips or serve on chicken or fish. It's even better the next day.

Provided by jowolf2

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 jalapeno pepper, stem removed
3 cloves garlic, or to taste
8 fresh apricots, pitted
1 teaspoon brown sugar
1 lime, juiced and zested
salt to taste

Steps:

  • Pulse jalapeno pepper and garlic in a food processor until coarsely chopped. Add apricots, brown sugar, lime juice, lime zest, and salt; pulse until chopped and salsa is just combined.
  • Spoon salsa into serving bowl, cover with plastic wrap, and chill for 1 hour.

Nutrition Facts : Calories 20.7 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 20.1 mg, Sugar 3.8 g

APRICOT SALSA



Apricot Salsa image

A friend gave me a bunch of apricots, and I found this recipe on myrecipes.com. Who knew fruity and salty all at the same time could be so delicious. This would also be delicious served on top of chicken or fish. Serving size is estimated.

Provided by AmyZoe

Categories     Sauces

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

1 lb fresh ripe apricot, pitted and chopped
1 red bell pepper, seeded and chopped
2 fresh jalapenos, seeded and chopped
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
salt, to taste

Steps:

  • Mix apricots with bell pepper, jalapenos, cilantro, and lime juice.
  • Add salt to taste.

Nutrition Facts : Calories 22.6, Fat 0.2, Sodium 1, Carbohydrate 5.2, Fiber 1.1, Sugar 4.1, Protein 0.7

RASPBERRY-APRICOT COMPOTE WITH CHAMPAGNE AND LEMON VERBENA



Raspberry-Apricot Compote with Champagne and Lemon Verbena image

Provided by Jeanne Thiel Kelley

Yield Makes 8 servings

Number Of Ingredients 5

1/4 cup brut Champagne
2 tablespoons sugar
1 teaspoon minced lemon verbena or fresh tarragon
2 1/2-pint containers raspberries
8 apricots, pitted, cut into 1/2-inch pieces

Steps:

  • Stir first 3 ingredients in medium bowl until sugar dissolves. Fold in berries and apricots. Let stand up to 1 hour.

LEMON VERBENA SODA



Lemon Verbena Soda image

Categories     Non-Alcoholic     Herb     Cocktail Party     Low Sodium     Lemon     Simmer     Drink

Yield Serves 4

Number Of Ingredients 4

1/4 cup water
1/4 cup sugar
10 fresh leaves lemon verbena
4 cups chilled club soda or seltzer

Steps:

  • In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Simmer 3 minutes. Remove from heat, and add lemon verbena. Let steep 10 minutes, then strain. Fill 4 tall glasses with ice. Divide syrup among them, pour in club soda, stir, and serve.

APRICOT - LEMON JAM



Apricot - Lemon Jam image

Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every summer. http://www.npr.org/templates/story/story.php?storyId=12195825 Note: I pack the apricot halves firmly into the measuring cup so they are bursting full when I measure them. If you don't pack them in as firmly, you might want to use a few more apricots. Also, a note about the serving size: this assumes you are using a tablespoon or so as a serving to spread on a piece of bread. In my experience, this recipe makes just less than a pint of jam.

Provided by Susiecat too

Categories     Lemon

Time 1h15m

Yield 1 pint, 32 serving(s)

Number Of Ingredients 3

4 cups apricots, halved and pitted
1 cup sugar
1 lemon, juice and zest of

Steps:

  • Don't worry about the skin, which disappears in the course of cooking.
  • Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
  • Stir it frequently enough that it doesn't stick to the bottom of the pot.
  • You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
  • Wash and can according to canner instructions.
  • Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.

LEMON-APRICOT SANDWICHES



Lemon-Apricot Sandwiches image

Apricot jam is pressed between lemony wafers for a dessert or snack that's dainty and delicious.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 20

Number Of Ingredients 9

1/2 cup almond flour
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioners' sugar, plus more for dusting
2 tablespoons granulated sugar
Finely grated zest of 2 lemons, plus 2 tablespoons fresh lemon juice
1/2 cup apricot jam

Steps:

  • Preheat oven to 350 degrees. Whisk flours, cornstarch, and salt in a medium bowl.
  • Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in 3 batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
  • Place cold dough between 2 pieces of parchment paper, and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
  • Using a fluted 1 7/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes. Let cool slightly on sheets on wire racks. Transfercookies to racks to cool completely.
  • Using a rubber spatula, press the jam through a fine sieve into a small bowl. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar.

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