Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
8 oz nectarines, roughly chopped (or peaches)
1/3 cup (2.67 ounces) apple cider vinegar
1/4 cup (1.5 ounces) chopped onion (or scallions)
2 tablespoons sugar
1 tablespoon lemon juice
2.25 teaspoons kosher salt
2 garlic cloves, peeled & cut in half
1 habanero peppers, stemmed & cut in quarters (optional: remove the seeds if you're more averse to heat)
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