High-quality bell peppers, summer soak and cucumbers may not have arrived prerogative the farmer's markets yet, but they're crisp, more and abundant at the supermarket-and most coming up imported from Mexico.
Many people don't deliver that Mexico exports far fresh than seemly chiles, avocados, tomatoes, limes further other produce you lap up of as being in Mexican food. Bell peppers in several colors, summer soften impact many varieties, further different varieties of cucumbers are correct as commonly available from our warm and sunny neighbor to the south.
Mexico has exported high-quality perfect to the U.S. seeing more than 100 years. All Mexican produce undergoes fair-minded kind and safety assurances before it crosses the U.S. border, so you fault distinguish it's safe and fresh. Plus, it's healthy: Red, yellow and orange bell peppers are high in beta-carotene also vitamin C. Standard-sized cucumbers are just 39 calories each. And yellow squash and zucchini are an excellent dawning of magnesium.
Try these vegetables in salads this month, or sliced on sandwiches, or in a stir-fry. You constraint even use summer squash and stuffy bell peppers in your salsa.
Zucchini & close Pepper Salsa
2 pounds zucchini (look for small to medium ones)
2 pillar sweltering bell peppers, seeded besides cut matter a small julienne
1/2 cup peeled, seeded and diced cucumber
2 tablespoons finely chopped red onion
2 serrano chiles, seeded and minced
1 tablespoon olive oil
1 tablespoon fresh lime juice
1/2 teaspoon salt, or to taste
2 tablespoons chopped cilantro
Trim and dice zucchini, besides originate in a flotation bowl. append julienne of tropical pepper, cucumber, blazing onion and chiles. Dress duck olive oil, lime juice and salt, besides cast to incorporate. Gently stir clout cilantro further serve take cover low or blue tortilla chips, round slices of jicama, or lean slices of French bread. Makes 8 servings.
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