Our magazine’s publisher, Sarah Massey, is a great connector of people.   This month’s recipe is a mash-up combining the July harvest in two local yards: mine and Craig Holliday’s.

Craig is a principal in local Contractor/Construction Management firm Holliday Group, which has been providing those commercial and residential services locally and in our surrounding communities for over 30 years. Oh, and he also grows an astounding variety of spicy things, including jalapenos, ghost peppers, habaneros, sriracha, tabasco, and banana peppers, just perfect for inclusion in this delicious mango salsa.

My mango tree is the dominant feature of my front yard.  Huge and hulking, it broods over the other trees on the block.  I’ve never seen a larger mango tree anywhere, and in late June and early July, gigantic mangos litter the yard.  Sometimes my car’s windshield gets smashed. Local kids climb up and get their fill. And I make this salsa.

The recipe comes from friend-of-my-boyfriend Jamie Jennings, a chef now working in Tulsa at contemporary French bistro Ava June.  I was repeatedly assured that this is the best damned salsa in the universe, which I can confirm is an accurate assessment.    Every year, I make a huge batch of this and can a portion.  Even so, all the jars are gone inside a month.  It’s that good.  

Now it’s my turn to assure you, even if you don’t have a mango tree or a pepper garden, get to the market ASAP and procure these ingredients.  Ever versatile, this salsa is great however you want to deploy it, everything from a dip to a sauce on fish, meat, or tacos.  

Roughly chop all the fresh ingredients. Roast all produce listed above the mangoes at 350 for 45 minutes to an hour, until beginning to brown around the edges.  Remove to a blender (or use a pot and an immersion blender) and add the mangoes, cilantro, lime juice and zest, and can of Rotel.   Blend everything together, add a splash of the soy sauce, and salt and pepper to taste.

First, sterilize your jars and lids. You can do this by boiling them in water for 10 minutes or running them through the dishwasher on a hot cycle. Make sure to keep the jars hot until they’re ready to be filled to prevent cracking when you add hot contents.

Next, fill jars using a funnel.  Ladle the prepared food into the mason jars. Leave the recommended headspace, typically 1/4 inch to 1/2 inch, to allow for expansion during processing.  Gently tap the jars on the counter to help release air bubbles. You can also use a canning jar tool to remove any trapped bubbles. Ensure a proper seal by wiping the rim of each jar with a clean towel to ensure there’s no food residue.

Place the sterilized lid onto the jar. Screw the band on until it's finger-tight. Don't over-tighten, as the jars need to allow some air to escape during processing.

Fill a large pot with water and bring it to a boil. Place a canning rack at the bottom of the pot to prevent the jars from touching the bottom. Lower the jars into the boiling water using tongs or a jar lifter, ensuring the water covers the jars by at least an inch.

Process the jars for 15-25 minutes until seal forms, then remove them carefully and let them cool on a clean towel or cooling rack. After the jars cool, check that the lids have sealed properly by pressing the center of each lid. If it pops back, the jar didn’t seal, and you should refrigerate it for immediate use or reprocess (seal).