Top quality bell peppers, summer squash and cucumbers may not have actually gotten here in the farmer’s markets yet, yet they’re crisp, fresh and bountiful at the supermarket-and probably imported from Mexico.

Lots of people do not recognize that Mexico exports even more than just chiles, avocados, tomatoes, limes and various other create you take remaining in Mexican food. Bell peppers in a number of colors, summer squash in several ranges, and different selections of cucumbers are equally as frequently offered from our warm and sunny next-door neighbor to the south.

Mexico has exported top quality fruit and vegetables to the U.S. for more than 100 years. All Mexican produce goes through strict top quality and safety assurances before it crosses the U.S. border, so you can understand it’s secure and fresh. And also, it’s healthy: Red, yellow and orange bell peppers are high in beta-carotene and vitamin C. Standard-sized cucumbers are simply 39 calories each. And yellow squash and zucchini are a superb source of magnesium.

Try these veggies in salads this month, or cut on sandwiches, or in a stir-fry. You can even make use of summer squash and red bell peppers in your salsa.

Zucchini & Red Pepper Salsa
2 extra pounds zucchini (search for small to tool ones).

2 medium red bell peppers, seeded and cut into a tiny julienne.

1/2 cup peeled off, seeded and diced cucumber.

2 tablespoons carefully cut red onion.

2 serrano chiles, seeded and diced.

1 tablespoon olive oil.

1 tbsp fresh lime juice.

1/2 teaspoon salt, or to taste.

2 tbsps chopped cilantro.

Trim and dice zucchini, and area in a tool dish. Add julienne of red pepper, cucumber, red onion and chiles. Outfit with olive oil, lime juice and salt, and toss to integrate. Delicately stir in cilantro and offer with yellow or blue tortilla chips, round slices of jicama, or slim pieces of French bread. Makes 8 portions.

The article discusses how Mexico exports a variety of fresh produce to the U.S., including bell peppers, summer squash, and cucumbers. It emphasizes the quality, safety, and health benefits of these vegetables, suggesting ways to incorporate them into meals such as salads and salsa. A recipe for Zucchini & Red Pepper Salsa is also provided.

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