/ / Hatch Salsa

Hatch Salsa

Contains calcium chloride

This vegetable-based salsa is made with authentic Hatch peppers and has 100 mg sodium per 2-tbsp serving. It also contains calcium chloride and citric acid.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphates
$23.99 lowest price at Melissas Produce
Price and stock checked Oct 30, 2026
Key nutrition facts
5caloriesPer serving · 2 tbsp (26g)
Protein
0g
Fiber
<1g▲
Added sugar
0g
Sodium
100mg▲
Saturated fat
0g
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Tomatillos, Tomatoes, Hatch Chile Peppers, Tomato Juice, Jalapeño Peppers, Vinegar, Water, Onion, Serrano Peppers, Salt, Garlic, Spices, Calcium Chloride, Citric Acid
80 / 100
Good Scored automatically
Weighted as ready meals, soups, saucesHigh confidence · Scored on 10 of 11 inputs
Nutrition · counts 35%82
Ingredients · counts 25%100
Processing · counts 15%60
Sourcing · counts 10%70
Transparency · counts 15%70
Why it scores 80
Nutrition 82 · Compared with other ready meals and sauces: less sodium (100 mg), more fiber (0.5 g); no added sugar per 2 tbsp
Ingredients 100 · 14 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 60 · Vegetable-based salsa with calcium chloride and citric acid
Sourcing 70 · Made with Hatch peppers; no growing practices are stated
Transparency 70 · Complete ingredient list and a specific Hatch pepper claim
Contains calcium chloride and citric acid
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 24, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Tomatillos Tomatoes Hatch Chile Peppers Tomato Juice Jalapeño Peppers Vinegar Water Onion Serrano Peppers Salt Garlic Spices Calcium Chloride Citric Acid
14 ingredients
Sourcing

Origin not disclosed on the product page.

Additives1 additive · no risk
Citric acid (E330)AcidNo risk
Usually made by fermentation; considered safe.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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