The Other Side Of Mexican Cooking

Wednesday, March 1, 2006

The Other Side Of Mexican Cooking (NAPSA)—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. Manypeople 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 neighborto the south. Mexico has exported high-quality produce to the U.S. for more than 100 years. All Mexican produce undergoesstrict quality and safety assurances before it crosses the U.S. border, so you can knowit’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 yoursalsa. Zucchini & Red Pepper Salsa 2 poundszucchini (look for small to medium ones) 2 medium redbell peppers, seeded and cut into a Summer squashes can step up your salsa. small julienne % cup peeled, seeded and diced cucumber 2 tablespoonsfinely chopped red onion 2 serrano chiles, seeded and minced 1 tablespoonolive oil 1 tablespoon fresh lime juice % teaspoonsalt, 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. Makes8 servings. For more information about fresh Mexican produce, visit www.freshfrommexico.com.

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