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
Add all ingredients and let stand overnight.
Serve with crab cakes.
Pairs Well With
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.