Cooking Recipes Articel

High-quality bell peppers
summer squash and cucumbers may not have arrived in the farmer's markets yet
but they're crisp
fresh and abundant at the supermarket-and most likely imported from Mexico.

Many people don't realize that Mexico exports far more than just chiles
avocados
tomatoes
limes and other produce you think of as being in Mexican food. Bell peppers in several colors
summer squash in many varieties
and different varieties of cucumbers are just as commonly available from our warm and sunny neighbor to the south.

Mexico has exported high-quality produce to the U.S. for more than 100 years. All Mexican produce undergoes strict quality and safety assurances before it crosses the U.S. border
so you can know it's safe and fresh. Plus
it's healthy: Red
yellow and orange bell peppers are high in beta-carotene and vitamin C. Standard-sized cucumbers are just 39 calories each. And yellow squash and zucchini are an excellent source of magnesium.

Try these vegetables in salads this month
or sliced on sandwiches
or in a stir-fry. You can even use summer squash and red bell peppers in your salsa.

Zucchini & Red Pepper Salsa

2 pounds zucchini (look for small to medium ones)

2 medium red bell peppers
seeded and cut into 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
and place in a medium bowl. Add julienne of red pepper
cucumber
red onion and chiles. Dress with olive oil
lime juice and salt
and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips
round slices of jicama
or thin slices of French bread. Makes 8 servings.