Salsa Label Design
Salsa label design starts with what the FDA requires: a name, the net weight (salsa is sold by weight, not fluid ounces), an ingredient list, any allergens, your name and address and, in most cases, Nutrition Facts per 2 tablespoons. Enter your recipe and get the label numbers worked out, ready for your jar or deli tub.
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What has to be on your salsa label
Six parts. A tub lid or a jar wrap holds them all. The numbers match the tub on the left.
- 1Product name21 CFR 101.3"Salsa", "Salsa verde" or "Peach habanero salsa". Mild, medium or hot can go right next to it.
- 2Net weight21 CFR 101.7(a)Salsa is a mix of solids and liquid, so it is labeled by weight: NET WT 16 OZ (1 LB) 454g, in the bottom 30% of the front.
- 3Nutrition Facts21 CFR 101.9Per 2 tablespoons. Most lines are tiny; sodium is the number buyers compare.
- 4Ingredient list21 CFR 101.4Heaviest first. In our fresh salsa the lime juice outweighs the jalapeños, so it comes before them.
- 5Allergen statementFALCPAMost tomato salsas have none. Queso or crema adds milk; a splash of Worcestershire or fish sauce adds fish.
- 6Name and address21 CFR 101.5Who made or packed it, with city, state and ZIP. Selling a co-packed salsa under your brand? Add "Distributed by".
Things that are different for salsa
Salsa jars, tubs and the label that fits
Deli tubs often carry the panel on the lid, jars on a wrap-around label. Switch styles in the tool and see what fits.
| Container | Typical label area | Style that usually fits |
|---|---|---|
| 8 oz deli tub | 4.5 in round lid | Simplified |
| 16 oz glass jar | 6 × 2 in | Tabular (wide)Most common |
| 16 oz deli tub lid | 4.5 in round | Simplified |
| 24 oz family jar | 3 × 4.5 in | Standard (vertical) |
Start from a fresh salsa that's already filled in
Chop, weigh, enter. Change the salt and watch the sodium line move; add mango or more jalapeños and the ingredient order sorts itself out.
| Ingredient | Amount | Unit |
|---|---|---|
| Tomatoes✓ USDA match | 1 1/2 | lb |
| Onion✓ USDA match | 1 | medium |
| Jalapeño✓ USDA match | 2 | peppers |
| Fresh cilantro✓ USDA match | 1/2 | cup |
| Lime juice✓ USDA match | 3 | tbsp |
| Garlic✓ USDA match | 2 | tsp |
| Salt✓ USDA match | 1 1/2 | tsp |
Salsa label questions
Yes, two kinds. Our free blank Nutrition Facts and ingredient label templates (PDF, Word, SVG, PNG) are ready to fill in by hand. Or start from the salsa recipe on this page, swap in yours, and get a template with every number already calculated. Blank Nutrition Facts Label Template →
In ounces by weight. FDA rules use fluid measure for liquids and weight for semisolid foods and mixes of solids and liquid, which is what salsa is. Write "NET WT 16 OZ (1 LB) 454g", not "16 FL OZ".
If it is a shelf-stable acidified salsa made commercially, yes: register the plant with FDA within 10 days of starting and file your scheduled process before you pack a new product. Fresh salsa that stays refrigerated from your kitchen to the buyer is outside those rules.
Usually the whole cup. A container holding less than twice the 2 tbsp reference amount counts as one serving, so a small dip cup shows 1 serving per container.
Not always. Small businesses under FDA's sales limits that make no nutrition claims can skip the panel. The name, net weight, ingredients, allergens and your address are still needed. Our free quiz tells you which side you are on. Do I Need a Nutrition Label? →
Make your salsa label now
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