Apricot Salad with Lemon Verbena

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

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