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Makes about 2 quarts

Ingredients:

3 pounds white tomatoes, diced (Great White, Snowstorm)
3 large white sweet peppers, diced (Albino, Bacskia)
4 Jaloro peppers, minced (Jaloro is a white/yellow jalapeño)
1 white habanero pepper, minced (optional)
1 1/2 cups ripe honeydew melon, diced
20 pineapple tomatillos, minced
1 large sweet onion, diced
6 large garlic cloves, minced
1/2 cup extra-virgin olive oil
Juice of 2-3 limes
Zest of 2 limes
4 Tablespoons lime basil, minced (other basils may be substituted)
1-3 teaspoons sugar to taste (amount depends on melon sweetness)
White pepper to taste
Salt to taste

Procedure:

In a large bowl, whisk together olive oil, lime juice, lime zest, lime basil and the minced garlic. Add remaining ingredients. Salt and pepper to taste. Refrigerate for several hours or overnight, stirring often to blend flavors.