The holidays are coming up fast everyone! That means meal plans need to be on the ready quickly! Families will be gathering, memories will be shared, food will be eaten. All the stuff I look forward to! But I’ve heard it time and time again from people, “So and so in my family just got diagnosed with celiac disease, what can I make for him/her during the holidays?” In this day and age, we all know someone who has food restrictions of some sort. Well in my family, I’m that person.. big time. No gluten, no dairy, no yeast, no eggs, low sugar. What in the world will my family feed me??
It can definitely be challenging for family or friends to make something for those with food restrictions. Or even for newly diagnosed individuals to come up with food to eat during the holidays. But, fear not dear friends! I’ve got you covered! If you brought me this cranberry jalapeño salsa, I would be one happy (or should I say merry?) camper! It’s gluten-free, dairy-free, refined sugar-free, vegetarian and even an option for vegans! Full of cranberries, La Morena picked jalapeños, onions, bell peppers, and more, this salsa is so festively perfect for the holidays and honestly kind of unexpected! You’ll definitely have heads turning when you say you brought cranberry jalapeño salsa to share.
I used La Morena jalapeños in this recipe and boy do they make this salsa good! The jalapeños are pickled in vinegar with onions and carrots, meaning a whole lot of flavor in one can! I purchased my La Morena pickled jalapeños at Tony’s Finer Foods in Chicago (and even picked up some steaks for dinner that night that went perfectly with my cranberry jalapeño salsa).
La Morena is the leader in the peppers and chiles category and helps consumers like me take authentic dishes like salsa and give it a little flair. I like using these canned pickled jalapeños for a few reasons. First, there is no chance I am going to get jalapeño juice all over my face like I normally do which results in about 30 minutes of soaking my face in milk. It’s also a time saver since you don’t have to remove the ribs or seeds yourself (nor spend time soaking your face in milk). And we can’t forget the flavor, not that I’d let you forget!
This cranberry jalapeño salsa is:
& well… kind of awesome!
Just combine all of the ingredients in a food processor, pulse until coarsely chopped, and let sit in the refrigerator for at least one hour to let the ingredients meld together. Seems easy right? That’s because it is! Bring this cranberry jalapeño salsa to your holiday get-togethers and I guarantee everyone will enjoy it – whether they have food allergies or not! I know it will be making appearances at all of my parties this season!
Be sure to check out more delicious jalapeño recipes at the La Morena website. I’d love to hear about your favorite jalapeño holiday recipe!
Need more salsa ideas? Try these easy recipes!
- Homemade Mango Salsa
- Watermelon Salsa
- Jicama Kiwi Mango Salsa
- Peach Tomato Salsa
- Cherry Tomato Corn Salsa
- Strawberry Jalapeno Salsa
- Pineapple Salsa
Cranberry Jalapeño Salsa
- 3 cups fresh or frozen cranberries
- 1/2 red onion
- 1 orange bell pepper (seeds and ribs removed)
- 4 La Morena pickled jalapeños (add more if you like it really spicy!)
- 1/2 cup lime juice
- 1/4 cup to 1/2 cup honey or granulated sugar
- pinch of salt
- First, cut red onion and bell pepper into large wedges to make it easy to process them.
- Then, in a small bowl, combine lime juice, salt, and honey or granulated sugar. The amount of sweetener will depend on how sweet you want your salsa. Remember, start small and you can always add more sugar! Stir to combine and set aside.
- In a food processor, add fresh cranberries, red onion, bell pepper and pickled jalapeños. Pulse until combined and roughly chopped. Remove contents to a medium sized bowl.
- Stir in lime juice and sweetener mixture to the salsa. Adjust sugar for desired sweetness level.
- Cover and set in the refrigerator for at least one hour to let the flavors develop and meld together.
- Serve with tortilla chips.