Spicy Ruby Red Salsa

By
Vicki Shanta Retelny, RDN
Vicki Shanta Retelny, RDN, is a nationally-recognized lifestyle nutrition expert, speaker, writer, culinary and media consultant.
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Vicki Shanta Retelny, RDN
Medically reviewed by
Medically reviewed by Richard Fogoros, MD on June 19, 2017
Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor.
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Richard Fogoros, MD
Updated on September 20, 2019
salsa with chips
Vicki Shanta Retelny, RDN
Total Time: 10 min
Prep Time: 10 min
Cook Time: 0 min
Servings: 10 (2 T each)

Nutrition Highlights (per serving)

19 calories
1g fat
1g carbs
0g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 10 (2 T each)
Amount per serving  
Calories 19
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 17mg 1%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g  
Includes 0g Added Sugars 0%
Protein 0g  
Vitamin D 0mcg 0%
Calcium 5mg 0%
Iron 0mg 0%
Potassium 60mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Vibrant with red ingredients, this recipe contains red cherry tomatoes and red pappadew peppers, plus fiery, smoky spices—cayenne and smoked (Spanish) paprika.

This salsa offers a myriad of nutrients for brain health. Did you know a servings of vegetables per day protects against cognitive decline? Coloring your plate can make your brain function a whole year and a half younger!

At about 25 calories per cup, cherry tomatoes offer a great nutritional bang for very few calories. Jammed with immune-enhancing vitamins A and C, as well as folate, tomatoes can keep inflammation at bay. Plus, the peppers double down on vitamin C and potassium in this recipe. With a hint of ground cumin, this recipe also offers antioxidant power from curcumin.  

Ingredients

  • 1 cup cherry tomatoes, coarsely chopped
  • ½ cup red pappadew peppers, quartered
  • 1 tablespoon, yellow onion, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon smoked paprika
  • Juice from ½ lime, cut into two wedges and squeezed
  • 1 pinch of kosher salt

Preparation

  1.  Combine all ingredients in a in a medium bowl. Mix gently and serve.

Ingredient Variations and Substitutions

To turn down the heat in this salsa a bit, omit the cayenne pepper. Red bell peppers work in this recipe, too, however you will not get the intense sweet and spicy flavor that you do from the pappadews.

If you like cilantro, you can add a hint of green and flavor with a couple of chopped sprigs. For a more intense onion flavor, use red onion instead of a yellow one. For extra sweetness, toss in a chopped cooked red beet.

Cooking and Serving Tips

Serve immediately or refrigerate for use in 1 to 2 days. Enjoy with blue corn tortilla chips or use as a relish on baked salmon, sauteed shrimp, or a turkey burger. Mix a tablespoon into cottage cheese for a flavorful snack or toss it into a mixed greens salad with chopped tofu for a healthy lunch or dinner.

You can also place a dollop or two onto a baked Idaho or sweet potato and sprinkle with shredded Parmesan cheese for a quick meal.

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