Mexican Smoky BBQ Fajita Sauce and Salsa Kit
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 170 kcal | 9% |
| Fat | 7.2 g | 10% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 22.2 g | 9% |
| of which sugars | 13.6 g | 15% |
| Fibre | 2.7 g | — |
| Protein | 2.7 g | 5% |
| Salt | 1.2 g | 21% |
Open Food Facts, ODbL, record updated 13 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Dried Whole Herbs and Spices: Coriander Seeds, Red Chilli, Oregano, BBQ Fajita Sauce: Tomato Purée (34%), Tomatoes (17%), Onion, Sunflower Oil, Muscovado Sugar, Raisins, Apple Cider Vinegar, Garlic, Ground Smoked Paprika, Ancho Chilli Powder, Salt, Guajillo Chilli Powder, Ground Coriander Seeds, Cornflour, Chipotle Chilli Powder, Dried Oregano, Tomatillo Salsa: Tomatillo (61%), Onion, Pickled Jalapeños (8%) (Jalapeños, Water, Spirit Vinegar, Salt), Coriander Leaves, Garlic, Cornflour, Salt Allergen information May contain Celery, Cereals containing Gluten, Milk, Mustard, Nuts, Peanuts, Sesame and Soya.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Fajitas”: 2.37 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.