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ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
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For our authentic Cuban Salsa, if we were on Cuba, we certainly would not be using canned tomatoes and peppers! We recommend fresh ingredients, but here, convenience will dictate the ingredients of our Salsa. Even though not fresh, you will be pleased with the full, rich taste. This is not an extremely chunky Salsa.

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

In a blender, place the Celery, Onion and Jalapeno pepper(s), with ends, seeds and pith removed.

Purée the Celery, Onion and Pepper(s) separately until liquefied.
Than, add in the all of the dry spices.
Blend the mixture just until combined and uniform in texture.
Add the can of Tomatoes with all of the juices.
Add the can of Tomatoes with Peppers (RoTel™), drained.
Blend well, but DO NOT LIQUEFY. With this Salsa, some texture is always good!
Place in a very tightly covered container.
Refrigerate for at least 2 hours.
Before serving, stir well.

We recommend RoTel™ (which is sold in several different strengths of heat) and Tabasco™, though we most often use Crystal™ Brand.
CUBAN SALSA - Chili's recipe Authentic Cuban