▁ ▁or ▁ ▁is ▁used ▁for ▁rice , ▁ste ws , ▁be ans , ▁and ▁other ▁d ishes . ▁A ▁typical ▁Domin ican ▁ ▁is ▁made ▁up ▁of ▁very ▁fin ely ▁cho pped ▁green , ▁red , ▁and ▁yellow ▁bell ▁pe ppers , ▁red ▁on ions , ▁gar lic , ▁ground ▁or eg ano , ▁apple ▁c ider ▁vin eg ar , ▁tom ato ▁paste , ▁water , ▁and ▁c il ant ro . ▁Ing red ients ▁vary ▁and ▁can ▁change , ▁for ▁instance ▁cub an elle ▁pe ppers ▁can ▁substitute ▁for ▁bell ▁pe ppers , ▁cel ery ▁can ▁replace ▁on ions , ▁and ▁par s ley ▁or ▁cul ant ro ▁can ▁be ▁used ▁in ▁place ▁of ▁c il ant ro . ▁ ▁In ▁E cuador ian ▁cu is ine , ▁ ▁is ▁called ▁, ▁and ▁it ▁is ▁made ▁of ▁Spanish ▁on ions , ▁cub an elle ▁pe ppers , ▁fresh ▁tom atoes , ▁ro asted ▁gar lic , ▁c il ant ro , ▁and ▁ground ▁to asted ▁c umin . ▁ ▁In ▁the ▁Mexican ▁state ▁of ▁Y uc at án , ▁hab an ero ▁ch iles ▁are ▁essential ▁to ▁the ▁local ▁variation ▁of ▁. ▁ ▁In ▁Puerto ▁R ican ▁cu is ine , ▁ ▁is ▁mostly ▁used ▁when ▁cook ing ▁rice ▁d ishes , ▁sau ces , ▁and ▁sou ps . ▁ ▁is ▁closely ▁related ▁to ▁. ▁The ▁two ▁main ▁ing red ients ▁that ▁give ▁Puerto ▁R ican ▁ ▁its ▁characteristic ▁flav or ▁are ▁ ▁( cul ant ro ) ▁and ▁,