/ / Salsa Verde Casera Style

Salsa Verde Casera Style

Contains citric acid

This salsa verde has tomatillos, jalapeños, onion, garlic and cilantro, with produce the brand says is cultivated and harvested in rural Mexico. Each 35 g serving has 166 mg sodium and fruit-derived citric acid.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphates
$32.00 35g · lowest price at TATEMADA®
Price and stock checked Oct 30, 2026
Key nutrition facts
12caloriesPer serving · 2 tbsp
Protein
0.4g
Fiber
—
Added sugar
—
Sodium
166mg
Saturated fat
0.1g
From the product page
Ingredients: Tomatillo, Jalapeño Peppers, Onions, Garlic, Cilantro, Pink Himalayan Salt, Non-GMO Fruit Derived Citric Acid
Product details
Shelf life1 year; 3 weeks after opening
“Best if consumed within 3 weeks after opening. 1-year shelf life.” — the product page
80 / 100
Good Scored automatically
Weighted as ready meals, soups, saucesHigh confidence · Scored on 9 of 11 inputs, 3 claims verified
Nutrition · counts 35%76
Ingredients · counts 25%100
Processing · counts 15%65
Sourcing · counts 10%75
Transparency · counts 15%75
Why it scores 80
Nutrition 76 · Typical for ready meals and sauces; no added sugar per 2 tbsp
Ingredients 100 · 7 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 65 · Salsa made from vegetables, salt and fruit-derived citric acid
Sourcing 75 · The brand says produce is harvested in rural Mexico and freshly harvested
Transparency 75 · Complete ingredient list; the brand gives a Mexican produce origin
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
Tomatillo Jalapeño Peppers Onions Garlic Cilantro Pink Himalayan Salt Non-GMO Fruit Derived Citric Acid
7 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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