Homemade salsa for your summer - KAIT Jonesboro, AR - Region 8 News, weather, sports

Jessica Wrenfrow, Instructor of Hospital Services for ASUN-Jonesboro, shares a couple of favorites

Homemade salsa for your summer

Jessica Wrenfrow shares her favorite summer salsas on Mid-Day. (Source: KAIT-TV) Jessica Wrenfrow shares her favorite summer salsas on Mid-Day. (Source: KAIT-TV)
Ingredients used to make Grapefruit Salsa. (Source: KAIT-TV) Ingredients used to make Grapefruit Salsa. (Source: KAIT-TV)
Meteorologist Justin Logan samples Grapefruit Salsa and realizes he has to stop and do the forecast! (Source: KAIT-TV) Meteorologist Justin Logan samples Grapefruit Salsa and realizes he has to stop and do the forecast! (Source: KAIT-TV)
(KAIT) -

Jessica Wrenfrow teaches her students to make salsa at Arkansas State University-Newport in Jonesboro.

"We actually make this every semester in my culinary techniques class,” Wrenfrow said. “And the students were a little skeptical.  But, after we call tried it. We were like…oh this is one of our favorite things. So, we’ve kept it on our list of things to make.” For good reason! Try one bite and you’re hooked. Here’s her recipe for Grapefruit Salsa.

Grapefruit Salsa

2 fluid ounces olive oil

1 tablespoon chopped cilantro

½ cup diced red onion

1 jalapeno, seeded and diced

2 teaspoons parsley

4 Ruby Red grapefruits, cut into segments

Segment the grapefruits over a bowl to keep the juice. In a bowl combine the oil, cilantro, onion, jalapeno, and parsley and mix well. Then add the grapefruit pieces and juice, season with salt, and serve immediate. The salsa can also be refrigerated up to 4 hours before it is used. To make a sweeter salsa orange segments can be used.

To cut grapefruits into segments: Remove both ends of the fruit, then remove the peel and pith going around the fruit.  Cut toward the center, along the membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segments.

Serve with chips or grilled meats.

“People are sometimes scared of grapefruit,” Wrenfrow said. “You shouldn’t be scared of using it.”

Wrenfrow demonstrated how to make it.

“The oil and the citrus juice area going to act to make a vinaigrette almost. You could also add orange segments to this. I also like to have the pineapple with the crème cheese. It is so good with the crème cheese.”

If you want to make the salsa hotter, keep the seeds from the jalapeno. Don’t remove them for a spicier taste.    

Wrenfrow halved a pineapple and hulled out the inside to place the Grilled Pineapple Salsa. Here’s the recipe for that.

Grilled Pineapple Salsa

½ pineapple, trimmed and sliced

1 large red bell pepper, seeded and quartered

½ red onion, peeled and cut in half moons

1 jalapeno

½ cup loosely packed cilantro, finely chopped

½ lime, juiced

¼ teaspoon cumin

Salt and pepper, to taste

Olive oil

Heat the grill on medium high heat and grease. Then drizzle the onion and peppers and grill until there are good grill marks and they are slightly charred.  Then grill the pineapples. Let all the grilled products cool, then cut them into small dices. The jalapeno can be seeded for a milder salsa.  In a bowl combine the pineapple, red pepper, red onion, jalapeno, cilantro, lime juice, cumin, salt, and pepper, then stir to combine. Taste for seasoning. Serve immediately or chill.

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