Jarred Green Salsa
How we tested
Mexican-style salsa verde—made from tomatillos, green chiles, onion, and cilantro—adds tangy zest to tacos, enchiladas, eggs, and much more. You can also use it as a dip. To figure out which one to buy, we rounded up five nationally available, shelf-stable products and tasted them plain and with tortilla chips. We learned that flavor mattered more to us than either heat level or texture; bright, fresh-tasting salsas came out on top, but we also liked the complexity of roasted tomatillos. The products all contained very similar ingredients, so why did they taste different? The nutrition labels showed us that we liked salsas with higher levels of vitamins A and C (measured as percentage of daily value based on a 2,000-calorie diet). The vitamins reveal which salsas have more and fresher fruits and vegetables processed at a lower temperature; these vitamins degrade in older produce and at higher temperatures. Moreover, our favorite salsa had neither preservatives nor stabilizers.