Herdez Roasted Salsa Verde
Analysis updated June 2026 · How Scout scores
At a glance
Summary
This salsa verde features a clean ingredient list with beneficial components like tomatillos, jalapeno peppers, and roasted poblano peppers, which are rich in vitamins and antioxidants. The product is processed but avoids harmful additives, seed oils, and artificial ingredients, maintaining a focus on whole, flavorful ingredients. Despite its processing level, the absence of negative elements allows it to achieve a high score within its category.
Key ingredients 11
TomatillosGood
Tomatillos are a low-calorie fruit rich in vitamins and antioxidants. They provide vitamin C and fiber, which support immune function and digestive health. Their natural acidity adds flavor without the need for added sugars.
Benefits
Rich in vitamin C and antioxidants, supporting immune health and reducing oxidative stress.
Roasted TomatillosGood
Roasting tomatillos enhances their flavor and retains their nutritional benefits. They remain a good source of vitamin C and antioxidants. The roasting process adds a smoky flavor, enhancing the overall taste profile.
Benefits
Provides antioxidants and vitamin C, with enhanced flavor from roasting.
Jalapeno PeppersGood
Jalapeno peppers are a source of capsaicin, which may have metabolism-boosting properties. They add spice and flavor without adding calories. Capsaicin may also have anti-inflammatory effects.
Risks
May cause irritation or discomfort in sensitive individuals or when consumed in large quantities.
Benefits
Contains capsaicin, which may boost metabolism and provide anti-inflammatory benefits.
Fire Roasted Poblano PeppersGood
Fire roasting poblano peppers enhances their flavor and retains their nutritional content. They are a source of vitamins A and C, supporting immune health. The roasting process adds a smoky depth to the salsa.
Benefits
Rich in vitamins A and C, with enhanced flavor from roasting.
Roasted Jalapeno PeppersGood
Roasting jalapeno peppers enhances their flavor while retaining capsaicin content. They add a smoky heat to the salsa. Capsaicin may have metabolism-boosting and anti-inflammatory properties.
Risks
May cause irritation or discomfort in sensitive individuals or when consumed in large quantities.
Benefits
Contains capsaicin, which may boost metabolism and provide anti-inflammatory benefits.
WaterNeutral
Water is used as a solvent and to adjust the consistency of the salsa. It is a neutral ingredient with no direct nutritional impact. It helps blend the flavors of the other ingredients.
See more about Water →OnionsNeutral
Onions add flavor and aroma to the salsa. They contain small amounts of vitamins and antioxidants. Their contribution to the overall nutritional profile is minimal.
Risks
May cause digestive discomfort in some individuals.
Benefits
Provides flavor and aroma, with minor antioxidant content.
SaltNeutral
Salt is used to enhance flavor and preserve the salsa. It is a neutral ingredient with no direct nutritional benefits. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative.
SpiceNeutral
Spices add flavor and complexity to the salsa. They may contain antioxidants and other beneficial compounds. The specific spices used are not detailed, limiting precise analysis.
Benefits
May contain antioxidants and beneficial compounds, enhancing flavor.
Dehydrated GarlicNeutral
Dehydrated garlic adds flavor and aroma to the salsa. It retains some of the beneficial compounds found in fresh garlic. The dehydration process concentrates flavor but may reduce some nutrient content.
Benefits
Adds flavor and may retain some beneficial compounds like allicin.
Dehydrated CilantroNeutral
Dehydrated cilantro provides flavor and aroma to the salsa. It retains some of the aromatic compounds found in fresh cilantro. The dehydration process may reduce some of its nutritional content.
Benefits
Adds flavor and aroma, with minor retention of aromatic compounds.
Processing
Processed Foods
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