Nutrition label for salsa
Salsa is a simple food to label. The FDA lists salsa as a dip, so the serving is 2 tablespoons. Calories and carbs are small, and sodium is the line to watch.
Three steps to your label
Do these in order. BatchFacts does steps 2 and 3 for you from your recipe.
Pick the serving size
The FDA sets a reference amount for each type of food (21 CFR 101.12). The table lists salsa under “Sauces, Dips, Gravies, and Condiments”, in the row for dips: 2 tbsp. Label it 2 tbsp (__ g). This is a different row from hot sauce, which is a minor condiment at 1 tsp. Weigh two level tablespoons of your own salsa to get the grams.
Add up your recipe
Add the nutrients of each ingredient, then divide by the servings in the batch. Tomatoes, onion and peppers add a little carbohydrate. Salt, and any sugar or juice you add, move the label most.
Round the FDA way
Round after you add, never before. The tiles below are the rules salsa usually hits.
What salsa rounds to
Small amounts round down or to 0, so the panel stays short.
Under 5 can be listed as 0.
Must be listed as 0.
Above 140 mg, nearest 10. Under 5 mg is 0.
Under 0.5 g is 0. From 0.5 to under 1 g, list “less than 1 g”.
The full table, with every nutrient, is in our rounding rules guide.
Do I need the panel at all?
Often not for a small seller. See the small business exemption guide. You still need the ingredient list and the allergen line.
Make your salsa label
Type in your recipe. Free, no account, no card.
Source: 21 CFR 101.12(b), Table 2 (salsa is named under dips: 2 tbsp) and 21 CFR 101.9(c), eCFR, read Oct 21, 2026. Check the current eCFR before you rely on a value.