Swap ketchup
for salsa roja (Mexican red salsa)
On burgers, eggs and potatoes, fresh tomato salsa brings acidity and freshness at a fraction of ketchup’s sugar. Made at home, you control the salt.
Side by side (per 100 g)
Both options’ macros with TACO/USDA sourcing. The difference is shown neutrally — the real win is in the badge above.
| per 100 g | ketchup | salsa roja (Mexican red salsa) | difference |
|---|---|---|---|
| Calories● | 117 | 29 | −88 |
| Protein | 1.1g | 1.4g | +0.3g |
| Carbs | 26.8g | 6.7g | −20.1g |
| Fiber | 0g | 1.8g | +1.8g |
| Sugar | 21.3g | 0g | −21.3g |
| Fat | 0.6g | 0.2g | −0.4g |
source: USDA
What changes in flavor and texture
ketchupsalsa roja (Mexican red salsa)
Flavor
Sweetness
Saltiness
Acidity
Umami
Richness
Texture
Creaminess
Where to make this swap
Classics that use the original ingredient — clone any one and make the swap in your version.
FoodClone is a cooking and wellness app. It is not a medical device and does not replace professional care. For questions about your health, consult a doctor or nutritionist.
