salsa sauce medium

Tomatoes are a rich source of vitamins and antioxidants, particularly lycopene, which is linked to reduced risk of heart disease. They are minimally processed in this product, retaining most of their nutritional benefits. The use of tomatoes from both EU and non-EU sources suggests a diverse supply chain.

Water is used as a base ingredient to adjust the consistency of the sauce. It is a neutral ingredient with no nutritional value. Its inclusion helps to balance the concentration of other ingredients.

Tomato paste is concentrated and provides a more intense flavor and higher nutrient density than fresh tomatoes. It is a good source of antioxidants and vitamins. The concentration process retains beneficial compounds like lycopene.

Red bell peppers are high in vitamins A and C, and provide a sweet flavor to the sauce. They are minimally processed, retaining their nutritional integrity. Their inclusion adds color and nutritional diversity to the product.

Onions are a source of vitamins, minerals, and antioxidants, contributing to the flavor and nutritional value of the sauce. They are used in a minimally processed form, preserving their health benefits. Onions also contain compounds that may support heart health.

Green bell peppers are a good source of vitamins C and K, and add a fresh, crisp flavor to the sauce. They are minimally processed, maintaining their nutritional benefits. Their inclusion enhances the sauce's vitamin content and flavor profile.

Vinegar is used as a preservative and flavor enhancer in the sauce. It is a common condiment with no significant nutritional value. Its acidity helps to balance the flavors in the sauce.

Modified corn starch is used as a thickening agent to improve the texture of the sauce. It is a processed ingredient with no significant nutritional value. Its inclusion is typical in processed foods to achieve desired consistency.

Refined sugar is added to enhance the sweetness of the sauce but provides no nutritional benefits. Excessive consumption of added sugars is linked to various health issues, including obesity and diabetes. Its presence in the sauce contributes to the overall sugar content.

Salt is used to enhance flavor and act as a preservative in the sauce. It is a common ingredient in processed foods, providing sodium necessary for bodily functions. However, excessive consumption can lead to health issues.

Spices such as cumin, chili, paprika, mustard seed, oregano, garlic powder, coriander, and cayenne pepper add flavor and potential health benefits. They are minimally processed and can provide antioxidants and anti-inflammatory properties. Their inclusion enhances the flavor complexity and nutritional profile of the sauce.

Natural garlic flavor is used to enhance the garlic taste in the sauce. It is a processed ingredient with no significant nutritional value. Its inclusion is typical in processed foods to achieve desired flavor profiles.

Pickled jalapeños add a spicy flavor and are a source of vitamins and capsaicin, which may have health benefits. They are preserved in a vinegar solution, maintaining their nutritional value. Their inclusion adds spice and nutritional diversity to the sauce.

Concentrated lime juice adds acidity and vitamin C to the sauce, enhancing flavor and nutritional value. It is a minimally processed ingredient that retains most of its beneficial compounds. Its inclusion provides a fresh, tangy flavor and nutritional benefits.

Paprika extract is used for color and flavor, providing antioxidants and vitamins. It is a natural ingredient that enhances the visual appeal and nutritional profile of the sauce. Its inclusion adds depth to the flavor and color of the product.