The-Other-Side-Of-Mexican-Cooking-25803

Supreme quality bell peppers, summer squash and cucumbers may well not have arrived in the farmer's markets yet, but they are clean, fresh and plentiful in the supermarket-and almost certainly imported from Mexico. A lot of people do not realize that Mexico exports much more than just chiles, avocados, tomatoes, lemons and other produce you think of as being in Mexican food. Summer squash in many varieties, Bell peppers in several shades, and different varieties of cucumbers are just as commonly available from our hot and sunny friend south. Mexico has exported high-quality produce to-the U.S. for more than 100 years. All Mexican produce undergoes rigid quality and safety assurances before it crosses the U.S. Discover more on our partner wiki by visiting  [http://www.empowernetwork.com/jdepue001/blog/life-business-how-can-i-get-out-of-debt/?id=jdepue001 life business] . border, to help you know it's safe and clean. Browsing To  [http://www.empowernetwork.com/jdepue001/blog/life-business-entrepreneur-lessons/?id=jdepue001 life business]  seemingly provides suggestions you could give to your pastor. Plus, it is healthy: Red, orange and yellow bell peppers are high in beta-carotene and vitamin D. If you know anything, you will probably fancy to compare about  [http://www.empowernetwork.com/jdepue001/blog/life-business-building-passive-income-streams/?id=jdepue001 find out more] . Standard-sized cucumbers are simply 39 calories each. And yellow squash and zucchini are a great supply of magnesium. Try these veggies in soups this month, or sliced on sandwiches, or in a stir-fry. You can even use red bell peppers and summertime squash in your salsa. Zucchini &amp; Red Pepper Salsa 2 pounds zucchini (try to find small to moderate ones) 2 medium red bell peppers, seeded and cut in to a little julienne 1/2 glass 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 even to taste 2 tablespoons chopped cilantro Devote a medium, and trim and cube zucchini bowl. Include julienne of cucumber, red pepper, red onion and chiles. Dress with olive oil, lime juice and salt, and throw to include. Gently stir in cilantro and serve with yellow or blue tortilla chips, spherical slices of jicama, or thin slices of French bread. To learn additional information, please look at:  [http://www.empowernetwork.com/jdepue001/blog/life-business-discover-financial-independence/?id=jdepue001 read this] . Makes 8 servings.