Mexican Cookie Recipes

Mexican Cookie Recipes

mexican cookie recipes High-quality peppers, summer squash and cucumbers mightn’t have arrived in the farmer’s markets yet, however are crisp, fresh and abundant with the supermarket-and probably imported from Mexico.

Many individuals don’t realize that Mexico exports a lot more than just chiles, avocados, tomatoes, limes along with produce you think of to in Mexican food. Bell peppers in numerous colors, summer squash in most varieties, and different different types of cucumbers are only as commonly which is available from our warm and sunny neighbor southerly.

Mexico has exported high-quality produce to your U.S. more than 100 years. All Mexican produce undergoes strict quality and safety assurances before it crosses the U.S. border, in order to know it’s safe and fresh. Plus, it’s healthy: Red, yellow and orange peppers are loaded with beta-carotene and vitamin C. Standard-sized cucumbers are simply just 39 calories each. And yellow squash and zucchini are loaded with magnesium.

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

Zucchini & Red Pepper Salsa Mexican Cookie Recipes

2 pounds zucchini (try to find small to medium ones)

2 medium red peppers, seeded and cut in to 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 extra virgin olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt, in order to taste

2 tablespoons chopped cilantro

Trim and dice zucchini, and prednisone put in a medium bowl. Add julienne of red pepper, cucumber, red onion and chiles. Dress with extra virgin olive oil, lime juice and salt, and toss to add. 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.