• Servings: 32
• Preparation Time: 720 (inc. overnite sit)
• 2 lbs (1½ cups) sliced peaches, diced
• 1 (⅓ cup) red bell pepper, diced
• 1 bunch (¼ cup) green onions, sliced
• 1 (2½ tsp) jalapeño pepper, diced, no seeds
• 4 (⅔ cups) vine-ripened tomatoes, deseeded and diced
• Juice of two limes
• 3 tablespoons (1 tbsp) cilantro
• Salt, to taste

1. Add all ingredients and let stand overnight.
2. Serve with crab cakes.

The original recipe has ingredient amounts typical for "crowd cooking" and the recipe yield is a large 32 servings. A "family cooking" size yield of 10–12 servings will come from using the ingredients amounts in parenthesis.