MEDIUM ROASTED SALSA ROJA

Fire roasted diced tomatoes provide a rich flavor and are a good source of vitamins A and C. The roasting process enhances the natural sweetness and flavor profile. They are minimally processed and retain most of their nutritional value.

Diced tomatoes are a staple in many dishes and provide essential nutrients like vitamin C and potassium. They are minimally processed, retaining most of their natural nutrients. They contribute to the overall flavor and nutritional profile of the salsa.

Concentrated crushed tomatoes are used to enhance the texture and flavor of the salsa. They are a concentrated source of nutrients like lycopene and vitamin C. The concentration process intensifies the flavor without adding unnecessary additives.

Jalapeño peppers add heat and flavor to the salsa. They are a natural source of capsaicin, which may have metabolic benefits. The peppers are used in moderation, contributing to the spice level without overwhelming the dish.

Roasted jalapeño pepper puree enhances the depth of flavor in the salsa. The roasting process adds a smoky flavor while retaining the pepper's natural heat. It is used to balance the overall taste profile of the product.

Onions are a common ingredient in salsas, providing flavor and texture. They are a natural source of vitamins and antioxidants. Onions are used fresh, contributing to the overall freshness of the salsa.

Cilantro adds a fresh, herbal flavor to the salsa. It is a natural source of vitamins and minerals. Cilantro is used fresh, enhancing the overall freshness and flavor profile of the product.

Distilled vinegar is used to add acidity and preserve the salsa. It is a common ingredient in condiments and has a long shelf life. The vinegar is distilled, ensuring purity and consistency.

Iodized salt is used to enhance flavor and provide essential iodine. It is a common seasoning in many foods. The iodine fortification helps prevent iodine deficiency.

Garlic powder adds flavor and aroma to the salsa. It is a dehydrated form of garlic, retaining most of its natural compounds. Used in moderation, it enhances the overall taste without overpowering other ingredients.

Citric acid is used to acidify and preserve the salsa. It is a naturally occurring acid found in citrus fruits. The addition of citric acid helps maintain the product's freshness and stability.

Xanthan gum is used as a thickening agent in the salsa. It is a polysaccharide produced by bacterial fermentation. While it improves texture, it is considered an additive and may cause digestive issues in sensitive individuals.

Spice is used to enhance the flavor profile of the salsa. It is a generic term that can include a variety of natural spices. The specific spices used are not detailed, but they contribute to the overall taste.