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Chi-Chi's Restaurant Style Mild Salsa
Photo: Open Food Facts contributors (CC BY-SA)

Dips

Chi-Chi's Restaurant Style Mild Salsa

16 oz

Good out of 100 Medium confidence
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Why it scores 77

Chi-Chi's Restaurant Style Mild Salsa scores 77 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. Sodium benzoate: Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. Strong
  3. Salt 1.3 g / 100 g: High in salt. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Restaurant Style Mild Salsa

START100

Ingredients

  • Sodium benzoate
    Strong Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. [1][2][3]
  • Calcium chloride
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−10

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [4]
subtotal−8

Nutrition per 100 g

  • Salt 1.3 g / 100 g
    Strong High in salt. [5]
subtotal−5
TOTAL 77Good

100 − 23 = 77

GTIN 00037600282253 · 2025-10-02

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy33 kcal
Fat0 g
Saturated fat0 g
Carbohydrates6.7 g
Sugars3.3 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt1.3 g

Serving: 2 Tbsp (30 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

TOMATOES IN TOMATO JUICE (CONTAINS CITRIC ACID [TO ACIDIFY], CALCIUM CHLORIDE [FIRMING]), JALAPEO PEPPERS, WATER, ONIONS, TOMATO PASTE, CONTAINS 2% OR LESS OF SALT, CITRIC ACID (TO ACIDIFY), SPICES, DEHYDRATED GARLIC, ONION POWDER, SODIUM BENZOATE (PRESERVATIVE), WHITE VINEGAR

Allergens and diets

  • Vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

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Sources

  1. Benzene production from decarboxylation of benzoic acid in the presence of ascorbic acid and a transition-metal catalyst

    Journal of Agricultural and Food Chemistry · May 1993 · Peer-reviewed

    doi.org

  2. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

    The Lancet · November 2007 · Peer-reviewed

    “Artificial colours or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.”

    doi.org

  3. Re-evaluation of benzyl alcohol (E 1519) as food additive (records the 2016 benzoate re-evaluation)

    European Food Safety Authority · Oct 30, 2019 · Agency assessment

    “derived a group ADI of 5 mg/kg bw per day (expressed as benzoic acid) in accordance with the ADI previously derived by SCF and JECFA”

    doi.org

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int