1  10 oz. can Peeled Tomatoes with Green Chilies, diced, remove tomato cores, drain well
	1  14.5 oz. can Peeled Tomatoes, diced, remove tomato cores, save the juices
	1  2" plump Jalapeno Pepper, ends, seeds and pith removed and discarded
	⅓ cup Yellow Onion, peeled, ends discarded, chopped
	½ cup Celery, chopped
	¾ teaspoon Garlic Salt
	½ teaspoon Tabasco™, to taste
	½ teaspoon ground Cumin
	⅛ teaspoon Ac'cent™ Flavor Enhancer
	½ teaspoon Salt
	½ teaspoon ground Black Pepper

In a food processor, place the Jalapeno pepper(s), ends, seeds and pith removed and discarded.

NOTE: If you want more heat, add 1 more fresh Jalapeno pepper.

Purée the pepper(s) until liquefied. (no ends, no seeds and no pith)
Add in the onion and the Celery and all of the dry spices.
Chop the mixture until uniformly coarse.
Add the can of Tomatoes with all of the juices.
Add the can of Tomatoes with Peppers, drained.
Blend well. DO NOT LIQUEFY.
Place in a very tightly covered container.
Refrigerate for at least 3 hours.
Refrigerate leftovers.
Before serving, stir well.

CUBAN SALSA - Chili's recipe Authentic Cuban

WE WELCOME YOUR CONTRIBUTIONS TO THIS PAGE, HERE.

keywords = Cuba and Cuban, Cuba's, Cubas, Black Beans, Onions, Garlic, Real Cuban Food, Chef, Chefs, Cook, Cooks, Restaurant, Bread, Breads, Eat, Eats, Food, Grocery, Wine, Wines, Beer, Beers, Gourmet, Eat, Eating, Dine, Dining, Food, Foods, Favorite, Favorites, Menu, Service, Beer, Recipe, Recipes, Supply, Menus