PACE DIPS HOT PICANTE

Crushed tomatoes provide a base for the dip and contribute to its flavor and texture. They are processed from fresh tomatoes, which may lose some nutrients during processing. However, they still retain some beneficial compounds like lycopene.

Water is used as a solvent and to adjust the consistency of the dip. It is a neutral ingredient with no nutritional value. It helps in blending the ingredients smoothly.

Jalapeno peppers add heat and flavor to the dip. They are a source of capsaicin, which can have metabolic benefits. The processing may reduce some of their vitamin content.

Onions contribute flavor and aroma to the dip. They contain antioxidants and sulfur compounds that may offer health benefits. Processing can diminish some of their nutritional value.

Distilled vinegar is used for acidity and preservation. It is made through fermentation and distillation, which removes most nutrients. It enhances flavor and shelf life.

Dehydrated onions provide concentrated flavor without moisture. They are processed by removing water, which preserves them but may reduce some nutrients. They are convenient for long shelf life.

Salt is used to enhance flavor and preserve the dip. It is a common seasoning but can contribute to high sodium intake. Moderation is key to avoid health issues.

Garlic adds flavor and aroma to the dip. It contains allicin, which may have health benefits. Processing can reduce some of its beneficial compounds.

Natural flavoring is a catch-all term that can include various processed compounds. It lacks transparency and may contain additives. The processing methods and exact components are often undisclosed.