## Common ground
Both options are ready-to-eat salsa sauces flavored primarily with jalapeño peppers.
## Options at a glance
**2103.20 – Red Tomato Salsa**
- **Defining trait:** Based on red tomatoes as the primary vegetable ingredient.
- **Typical examples:** Traditional red salsa, pico de gallo-style sauce, Mexican-style tomato salsa.
- **Best fit when:** The main base is ripe red tomatoes, giving a sweet-tangy flavor and bright red color.
**2103.90 – Green Tomatillo Salsa**
- **Defining trait:** Based on tomatillos (a green, tart fruit) as the primary vegetable ingredient.
- **Typical examples:** Salsa verde, Mexican green sauce, roasted tomatillo salsa.
- **Best fit when:** The dominant flavor and color come from tomatillos, not tomatoes.
## Key differences
| Feature | 2103.20 (Red Tomato) | 2103.90 (Green Tomatillo) |
|--------------------|------------------------|----------------------------|
| Primary ingredient | Red tomatoes | Tomatillos |
| Flavor profile | Sweet, tangy | Tart, herbal |
| Color | Red | Green |
## How to choose
- Is the main base red tomatoes? → 2103.20
- Is the main base tomatillos (green, tart)? → 2103.90
## Overlaps & pitfalls
A product with both tomatoes and tomatillos may be ambiguous. However, the HS Code depends on the *primary* ingredient by weight or character. If unclear, prioritize the dominant flavor and color. No option is vague—both are clearly defined by their base ingredient