Creamy Jalapeño Botana Sauce

by Siete Family Foods Barcode 0810091780428
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Ultra-processed food

Creamy Jalapeño Botana Sauce by Siete Family Foods provides 200 kcal per 100 g, with 0 g of sugars and 0 g of protein. It is classified as NOVA 4 (ultra-processed food).

Nutrient levels per 100 g

Fat
20 g · High
Saturated fat
0 g · Low
Sugars
0 g · Low
Salt
1.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 tsp (5 g)

Nutrient Per 100 g Per serving% DV*
Calories 200 kcal 10 kcal
Total fat 20 g 1 g 1%
Saturated fat 0 g 0 g 0%
Carbohydrates 0 g 0 g 0%
Total sugars 0 g 0 g
Added sugars 0 g 0 g 0%
Dietary fiber 0 g 0 g 0%
Protein 0 g 0 g 0%
Salt 1.5 g 0.1 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Ingredients

Water, jalapeños, avocado oil, apple cider vinegar, dates, dried garlic, sea salt, konjac, turmeric powder

Palm oil freeVeganVegetarian

Additives 1

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Serving size
1 tsp (5 g)
Labels & certifications
No glutenNo GMOsNon GMO project
Sold in
United States, world
Barcode
0810091780428

Prices reported by shoppers

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Frequently asked questions

How many calories are in Creamy Jalapeño Botana Sauce?

Creamy Jalapeño Botana Sauce contains 200 kcal per 100 g and about 10 kcal per serving (1 tsp (5 g)).

How much sugar is in Creamy Jalapeño Botana Sauce?

Creamy Jalapeño Botana Sauce has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Creamy Jalapeño Botana Sauce healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Creamy Jalapeño Botana Sauce vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated May 8, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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