/ / Ballymaloe Pepper Relish 195g

Ballymaloe Pepper Relish 195g

Contains sugar

A tomato and pepper relish with jalapeños and crushed chillies. It contains sugar and has 17.8 g of sugars per 100 g.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphates
$4.27 195 g · lowest price at Ardkeen Quality Food Store
Price and stock checked Oct 30, 2026
Key nutrition facts
98caloriesPer 100 g
Protein
1.2g
Fiber
—
Added sugar
—▼
Sodium
—
Saturated fat
—
▲ raises the score · ▼ lowers it · From the product page
Ingredients: Crushed chillis, garlic, jalapeno peppers (6%), red peppers (33%), sea salt, spice
Product details
Shelf life6 months refrigerated after opening
“Once opened keep refrigerated and consume within 6 months.” — the product page
65 / 100
Fair Scored automatically
Weighted as ready meals, soups, saucesMedium confidence · Scored on 6 of 11 inputs
Nutrition · counts 35%51
Ingredients · counts 25%100
Processing · counts 15%60
Sourcing · counts 10%50
Transparency · counts 15%52
Why it scores 65
Nutrition 51 · 18 g added sugar per 100 g; otherwise typical for ready meals and sauces
Ingredients 100 · 10 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 60 · Relish made with peppers, tomatoes, vinegar, salt and sugar
Sourcing 50 · Origin and growing practices for the ingredients aren't stated
Transparency 52 · Full ingredient list, but spices are not specified
Contains sugar
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Crushed chillis Garlic Jalapeno peppers (6%) Red peppers (33%) Sea salt Spice
6 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

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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