Welcome to the latest edition of The Heat!. As always,The Heat! is brought to you by Chef Jay and Chile-Pepper-Sauces.com.

Two themes have developed in your emails to me this month, spicy chinese food and canning salsa. How's that for diversity? You know I love to talk about anything to do with peppers so this month will be fun!

One of my most loyal readers, Barbara, has agreed to share her Mongolian Beef recipe with us, as well as a recipe for Kimchi (Korean Cabbage Relish).

Both of these recipes are keepers and if you would like more Chinese Recipes visit our sponsor, ChineseFoodDIY!

Also this month many readers have emailed asking for tips and recipes for canning salsa. I have scoured the web and found some great information for you. It's all here, from growing a salsa garden to salsa recipes to processing your salsa and storing it.

So enjoy this diverse issue of The Heat! and please send me your own tips and tricks to share with everyone.

Chinese Recipes

Barbara was having trouble finding a suitable replacement for the Chinese peppers in this recipe when she first emailed me. It took her awhile to get the beef spicy enough, but Scotch Bonnets did the trick. She says not to chop them up, leave them whole and do not eat the peppers. I recommend using the hottest peppers you can handle. But be careful.

Mongolian Beef Recipe

Ingredients:
1 pound lean beef (I used sirloin steak)
Soy sauce
1/2 teaspoon salt
1 tablespoon sweet white wine
5 Chinese red peppers
Oil
1 pound of green onions
1 tablespoon sesame oil
3 tablespoons sliced garlic

Directions:
-Slice beef very thin. (Meat will slice easily if partially frozen.) Place in bowl and add 1 tablespoon soy sauce, salt, wine, Chinese red peppers, and 2 tablespoons oil.
-Cut green onions lengthwise, then in diagonal strips. Mix 1 tablespoon soy sauce and sesame oil in small bowl. Heat 1/3 cup oil in frying pan or wok until very hot. Add garlic and cook 3 seconds. Add beef and stir-fry over high heat 10 seconds. Add onion and sesame oil mixture and continue to stir-fry until thoroughly heated.
-Serve at once.
-Makes 6 to 8 servings (unless my husband is eating it and then it makes 3 servings)

OK, so Kimchi isn't exactly Chinese, but this version is spicy and delicious and is a nice accompaniment to many chinese dishes. Give it a try.

Kimchi (Korean Cabbage Relish)

Ingredients:
1 head Chinese cabbage
3 tablespoons salt
3  to 6 green onions
1 to 3 cloves garlic, minced
1/2 teaspoon crushed dried hot red chile
1 teaspoon chopped gingerroot

Directions:
-Cut cabbage in 1 1/2 inch strips. Soak in salted water to cover 5 to 10 hours. Drain.
-Combine cabbage with salt, green onions, garlic, chile, and gingerroot. Mix well and spoon into large jar.
-Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad.
-Makes about 1 quart.

Canning Salsa

This time of year I am reminded of just how many people grow peppers in their home gardens. Why? Because people start sending me emails asking, "What is the best way to safely can salsa?".

It is a very good question because, if not processed properly, canned salsa can be a source of botulism. Luckily for us many government agencies have thoroughly researched this topic and there are some really good sources of scientifically tested salsa recipes.

Yep, believe it or not the whole process of making and canning salsa for your own consumption has been carefully documented. From chosing the proper ingredients to filling the jars and properly testing the seal and storing the final product, its all there.

I have chosen the best sources available and they are all listed with links from my canning salsa page. Go there to check them out and if you find any additional resources please share them with us all.

I also received a neat letter from Bill this month that got me thinking. Here it is:

"I believe there are two types of salsas. The first, is when a chip is dipped vertically into the salsa and then raised, it comes out juicy but clean, and thus must be scooped to be enjoyed. The second, being the type I prefer most is when you dip the chip in vertically and then remove it, the salsa actually sticks to the chip.

What do I need to do to make any salsa I prepare do as type 2. I believe maybe it has to do with oils, and am hoping you can tell me. A salsa that provides all of its flavor and sticks to the chip extends the ability to enjoy each jar longer. If you must scoop it, it goes too quickly and then it is gone. Please Help!!"

I am asking you all for help on this one. What do you think? Is chunky better or sticky?

I prefer chunky. I like to taste all the ingredients. But, I would love to hear from you all and please share your favorite recipes. Just send a reply to this newsletter. I'll save the best ones and include them in a future newsletter.

Vote for Me!