Mark's Good Stuff Salsa

Bell peppers are low in calories and high in vitamins C and A, as well as antioxidants. They are consumed raw or cooked, preserving their nutritional content. Their vibrant color indicates a high level of beneficial phytonutrients.

Carrots are high in beta-carotene, fiber, and antioxidants, promoting eye health and digestion. They are consumed raw or cooked, retaining their nutritional benefits. The beta-carotene in carrots is converted to vitamin A in the body.

Diced tomatoes are a rich source of vitamins A and C, and lycopene, an antioxidant linked to reduced risk of heart disease. They are minimally processed, retaining most of their nutritional value. The inclusion of calcium chloride and citric acid helps maintain firmness and acidity.

Tomato puree is concentrated, providing a good source of vitamins and antioxidants like lycopene. It is made by cooking and straining tomatoes, which enhances the bioavailability of nutrients. The process retains essential nutrients while providing a rich flavor.

Onions are rich in antioxidants and sulfur-containing compounds that have anti-inflammatory properties. They are a staple in many cuisines, providing flavor and health benefits. The compounds in onions may help reduce the risk of chronic diseases.

Jalapeno peppers are a source of capsaicin, which has been shown to have metabolism-boosting properties. They add spice and flavor to dishes while providing vitamins A and C. Capsaicin may also have pain-relieving properties.

Lime juice is rich in vitamin C and antioxidants, which support immune health. It is a natural flavor enhancer and preservative. The acidity of lime juice can help balance flavors and preserve the freshness of foods.

Cilantro is a herb rich in antioxidants and vitamins A, C, and K. It is used fresh to enhance flavor and provide health benefits. Cilantro may help detoxify heavy metals from the body.

Vinegar is known for its acetic acid content, which may help control blood sugar levels. It is used as a preservative and flavor enhancer. The fermentation process of vinegar can provide probiotic benefits.

Granulated garlic provides a concentrated source of garlic's beneficial compounds, such as allicin. It is used for flavor and potential health benefits. Allicin has been linked to improved cardiovascular health.

Whole-food seasonings, antioxidant-bearing.

Dehydrated garlic retains the beneficial compounds of fresh garlic, such as allicin. It is used for flavor and potential health benefits. The dehydration process preserves its nutritional content.

Salt is essential for maintaining fluid balance and nerve function. It is used to enhance flavor and preserve food. Excessive consumption can lead to health issues such as hypertension.

Fermentation-derived thickener, well tolerated at food-use levels.

Calcium chloride is used to maintain firmness in canned vegetables. It is a common food additive with no significant health risks when consumed in moderation. It does not provide nutritional benefits beyond its functional use.

Citric acid is a natural preservative and flavor enhancer found in citrus fruits. It is used to maintain acidity and freshness in foods. While generally safe, excessive consumption may cause digestive discomfort.