QDOBA Salsa Calories

Short answer

For documented one-ounce servings, QDOBA Pico de Gallo has 5 calories, Roasted Tomato Salsa has 5 calories, Salsa Roja has 5 calories, Habanero Salsa has 10 calories, Salsa Verde has 10 calories, and Chile Corn Salsa has 25 calories. Each value covers that salsa portion alone, not chips, queso, dressing, a bowl, burrito, taco order, quesadilla, nachos, salad, side, or drink.

Calories are only one part of the comparison. Sodium ranges from 70 milligrams in Pico de Gallo to 240 milligrams in Salsa Verde for the displayed one-ounce rows. Chile Corn Salsa has the most calories in this six-row comparison, but its 75 milligrams of sodium is lower than the values listed for Roasted Tomato Salsa, Salsa Roja, Habanero Salsa, and Salsa Verde.

Source context: this article uses QDOBA source metadata with a nutrition PDF date of 2026-06-15 and saved ordering-menu snapshots from 2026-06-25.

Six one-ounce salsa rows compared

Pico de Gallo lists 5 calories, 70 milligrams of sodium, and 1 gram of carbs. Roasted Tomato Salsa also lists 5 calories and 1 gram of carbs, but its sodium is 190 milligrams. Salsa Roja is the third 5-calorie option; it lists 85 milligrams of sodium and 2 grams of carbs. Equal calorie numbers do not mean the rows have equal sodium or identical nutrition.

Habanero Salsa lists 10 calories, 110 milligrams of sodium, 2 grams of carbs, and 1 gram of fiber. Salsa Verde also lists 10 calories and 1 gram of fiber, but it displays 0 grams of carbs and 240 milligrams of sodium. Published restaurant values are rounded, so the displayed carb and fiber fields should be used as printed rather than reverse-engineered from each other.

Chile Corn Salsa lists 25 calories, 75 milligrams of sodium, 5 grams of carbs, 1 gram of sugar, and 1 gram of protein. It has the highest calorie and carb values of the six documented one-ounce rows, yet its sodium is close to Pico de Gallo and lower than the other four options. Compare the fields connected to the goal instead of assuming the lowest-calorie choice is automatically lowest in sodium.

• 5 calories: Pico de Gallo, Roasted Tomato Salsa, and Salsa Roja.
• 10 calories: Habanero Salsa and Salsa Verde.
• 25 calories: Chile Corn Salsa.

Multiple salsa servings change calories and sodium

If two full one-ounce salsa servings are eaten, double the displayed row. Two Pico de Gallo servings total 10 calories and 140 milligrams of sodium. Two Roasted Tomato servings total 10 calories and 380 milligrams of sodium. Two Salsa Verde servings total 20 calories and 480 milligrams of sodium. The calorie increase may remain modest while sodium becomes more noticeable.

Mixing two different one-ounce rows requires adding them separately. Pico de Gallo plus Chile Corn Salsa creates a 30-calorie, 145-milligram sodium subtotal. Roasted Tomato Salsa plus Salsa Verde creates a 15-calorie, 430-milligram sodium subtotal. Those calculations assume full documented portions, not whatever amount happens to fit on a spoon or inside a container.

Restaurant scoops and side cups can vary, and a visual estimate cannot confirm ounces. If several salsas are requested in a custom entree, keep each serving assumption visible. If salsa is shared or partly left over, estimate the amount actually eaten rather than automatically counting every ordered portion in full.

Salsa calories do not include chips or queso

A 5-, 10-, or 25-calorie salsa row does not include tortilla chips. The local chip rows list 280 calories for 2 ounces and 560 calories for 4 ounces, so the chip portion can contribute far more calories than a one-ounce salsa serving. Count the chips and salsa separately, especially when a basket is shared or only partly eaten.

The QDOBA tortilla chips calorie article explains the weight-based chip rows. Queso, guacamole, cheese, and other dips also have their own portions. Adding salsa to chips and queso does not make the salsa row include the chips or dairy-based dip.

Use the sides, drinks, and desserts guide to include the full order. A low-calorie topping can sit beside a high-calorie chip portion, queso side, dessert, or sweetened drink, so the final meal should be evaluated rather than labeling the entire combination from the salsa alone.

Adding salsa to bowls, burritos, tacos, and salads

For a bowl or burrito, build the rice, beans, protein, tortilla, queso, cheese, sour cream, guacamole, vegetables, and other fillings first. Then add each salsa row used. A burrito still includes its tortilla, and a bowl can still become a high-calorie meal through larger base portions or calorie-dense toppings even when its salsa contributes only 5 or 10 calories.

For tacos, count the salsa across the whole order. If one ounce is divided among three tacos, add that one salsa row once, then add every tortilla and the shared protein and toppings. Do not attach a full one-ounce serving to each taco unless that amount is actually the best documented match for every shell.

Salads also need dressing counted separately. A salsa may be used in place of some dressing or alongside it, but the nutrition row does not include vinaigrette, ranch, tortilla strips, cheese, guacamole, queso, or protein. The lower-calorie order planning guide helps compare complete realistic builds rather than treating a low-calorie topping as the whole meal.

Use sodium and carbs alongside calories

Salsa Verde and Habanero Salsa both list 10 calories, but their sodium values are 240 and 110 milligrams. Roasted Tomato Salsa and Salsa Roja both list 5 calories, while their sodium values are 190 and 85 milligrams. These examples show why choosing by calories alone can hide a meaningful difference in another field.

Chile Corn Salsa has 5 grams of carbs compared with 0 to 2 displayed grams across the other rows. It also has 1 gram of protein, while the other five list 0. The absolute amounts are modest, but they may matter when several portions or the rest of the meal are added. The QDOBA sodium planning guide helps put salsa beside tortillas, proteins, queso, cheese, chips, and complete entrees.

Individual nutrition targets vary. This comparison is a source-backed way to choose and count documented portions; it is not medical advice. If sodium, carbs, allergies, or another field matters for a medical reason, verify current official information with a qualified professional.

Heat, recipe, allergen, and availability limits

The saved nutrition rows do not establish a guaranteed current heat ranking. Names such as Habanero, Roja, and Verde identify source rows, but perceived spice can vary by recipe updates, batch, serving amount, and individual taste. This article therefore compares calories and displayed nutrition rather than promising which salsa will taste hottest.

The six local salsa rows do not display Big 9 allergen codes, but an empty code is not a cross-contact or medical safety guarantee. Shared utensils, counters, gloves, storage, and preparation areas can matter. The source rows also do not disclose recipes or prove that ingredients and availability are identical at every restaurant.

Nutrition materials, recipes, portions, heat, and menu availability can change after the saved source date. Review current official materials through the nutrition source page and current ordering channels when availability or preparation matters. Use the six values as documented one-ounce planning baselines, not exact scoop measurements or live menu guarantees.