TOMATILLO, GARLIC & LIME GREEN CHILE SALSA

These peppers are a rich source of vitamins A and C, which support immune function and skin health. Roasting enhances their flavor without significantly degrading their nutritional content. They are a natural, minimally processed ingredient.

Tomatillos are low in calories and high in dietary fiber, which aids digestion. They contain antioxidants like lutein and zeaxanthin that promote eye health. As a whole food, they provide essential nutrients with minimal processing.

Garlic is known for its potential health benefits, including antimicrobial properties and cardiovascular support. It contains allicin, which may help reduce blood pressure and cholesterol levels. Fresh garlic retains more beneficial compounds compared to processed forms.

Olive oil is rich in monounsaturated fats, which support heart health and have anti-inflammatory properties. It contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress. Cold-pressed extraction preserves beneficial compounds.

Beneficial ingredient — whole-food or functional value in this product class.

Citric acid is used as a preservative and flavor enhancer in foods. It is naturally found in citrus fruits and is generally recognized as safe. It does not provide significant nutritional benefits but helps maintain product freshness.

Dried parsley is used primarily for flavor and has minimal nutritional impact in small quantities. It contains some vitamins and minerals but in negligible amounts due to its dried form. It is a natural ingredient with no significant processing concerns.

Garlic salt combines salt and garlic for flavor enhancement. It provides sodium, which is essential for fluid balance but should be consumed in moderation. The garlic component offers some antimicrobial benefits.

Lime juice concentrate is used for its acidic flavor and preservative qualities. It is a source of vitamin C, though the concentration process may reduce its nutritional content. It is a natural ingredient with minimal processing concerns.

Canola oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. The expeller pressing method is a mechanical extraction process that avoids chemical solvents, but the oil still has a high omega-6 content. It is considered a low-quality fat compared to healthier alternatives like olive oil.