Oh my! Can you say spicy, chunky and cheesy?
It’s comfort food at its best! It’s melty, gooey, chewy, soupy, saucy, and perfect for any occasion.
Article from theoldfarmer’salmanac© Photo by Becky Luigart Steyner
Cook up some comfort food because the gang is all coming over. It’s a Super Bowl rematch between the San Francisco 49ers and the Kansas City Chief’s. On Sunday, February 11 the fun begins so have the food that makes you feel good ready to serve. (Note: as crazy as this sounds, you don’t have to serve this dish only for the Super Bowl. That’s right! Anytime is the right time for comfort food.) Have a look at this appetizer.
Combine the chili sauce, ketchup, barbecue sauce, grape jelly, hot-pepper jelly, and mustard in a saucepan. Gradually raise the heat to a simmer, whisking occasionally.
Pour the chili mixture into a slow cooker or large, heavy-bottomed pan and add the meatballs and sausages. If using a slow cooker, heat for 2 to 4 hours on high, stirring from time to time. On the stovetop, simmer gently, stirring often, until heated through. Serve warm.
You know it’s yum because the recipe is from the Old Farmer’s Almanac©
There’s a good chance you have strong opinions about which coffee you buy to brew at home. But have you ever given much thought to how you store your coffee? Or why you store it this way? If not, you may be surprised to hear that coffee storage is pretty important and has a big influence on coffee freshness. And there’s a chance you’re not doing it right — especially if you’ve made a habit of tossing your coffee grounds or beans in the refrigerator.
Given that there’s a whole lot of debate around coffee storage out there, we reached out to the experts who could quickly help us separate the truth from the myths. Here’s everything you need to know about storing coffee to maximize freshness and flavor, and why your storage method matters.
Coffee storage may seem complicated, but it’s actually pretty simple as long as you keep a few rules in mind — you want to keep your coffee in an airtight container, in a cool, dry place, and away from direct sunlight.
The goal is to protect the coffee from anything that ages it more quickly, which includes humidity, air temperature, light and oxygen.
“I jokingly say that all the things good for humans are bad for coffee — like air, moisture and light,” said Jiyoon Han, a Q grader, barista and co-owner of Bean & Bean Coffee. “Proper storage is crucial to maintaining the quality of the coffee.”
The same principles apply to both coffee grounds and coffee beans, but ground coffee will age more quickly than coffee beans no matter how it’s stored, simply because the greater surface area of ground coffee means more of the coffee is exposed to the air.
“Because you want to limit air exposure, whole bean coffee has more of a natural barrier against the air than ground coffee, and it will maintain all of its great flavors for longer,” said Maryna Gray, director of coffee at Bean Box.
Remember, coffee loses its freshness when exposed to air, light, heat and moisture. “Like any other specialty item in your pantry, [coffee beans] will go stale and lose their flavor after a certain length of time, but if kept in their original packaging and stored properly, you’ll be able to enjoy a coffee for weeks after it is roasted,” Gray said.
Specialty coffee is often sold in a sealed coffee bag with a one-way valve that lets out carbon dioxide that the beans naturally release after roasting while also limiting exposure to oxygen, helping preserve the coffee’s flavor. Unopened, the coffee in this type of packaging will taste great for six weeks or longer, Gray explained. But once you open the packaging, it’s best to consume it within two weeks.
Coffee stays freshest when stored in its original packaging or an air-tight container — preferably one that’s opaque and doesn’t allow light to get in. If you’re using a canister, make sure it’s clean and doesn’t smell like anything you previously stored in there, because the coffee will absorb those odors, said Caroline Bell, founder of Café Grumpy.
“There are special coffee canisters that will let a coffee’s carbon dioxide escape while keeping oxygen out,” Gray said. “You’ll want to keep the coffee container in a cool, dark space and avoid air and light exposure.”
Tossing your coffee beans or grounds in the refrigerator is a big no, according to the coffee experts we spoke with. Your refrigerator is home to a lot of moisture, but coffee beans and grounds maintain freshness for longer when stored in a dry environment.
But exposure to moisture isn’t the only problem with storing coffee in the refrigerator. Coffee also absorbs odors easily, and this can affect the coffee’s taste. So, storing your coffee near a bunch of food with potentially strong odors isn’t ideal.
“Coffee beans, in both whole bean and ground form, are like little sponges, very porous and susceptible to absorbing moisture and scent,” Gray said. “It’s preferable to keep your coffee away from other foods and sources of odor.”
Whether you can store coffee in the freezer is a bit more nuanced. On one hand, storing coffee in the freezer isn’t the best idea because moisture and odors can get in every time you open the bag to get some coffee beans or grounds.
“Unsealed, the coffee will begin to take on freezer flavor. You also risk introducing moisture when you pull the bag out as it begins to unthaw.”
This article first appeared in: huffpost.com©
Photo credit: Peter Mead via Getty images
Making a Christmas Charcuterie Wreath is an easy and fun holiday appetizer idea. Antipasto skewers arranged into a festive wreath shape then decorated with rosemary will be a show stopping dish for all of your parties and feasts.
This is less a recipe and more of a basic how-to. Gather all of your favorite antipasto foods, skewer them on large toothpicks then arrange into a wreath shape.
It is so, so easy but makes a big impact on that holiday appetizer table. Plus it is a great way to serve antipasto. Folks can just grab a few skewers instead of touching and pawing at everything on the platter. . .I’m talking to you, Aunt Betty!
This Antipasto Wreath is perfect for bringing to a party or dinner. It travels well and can be prepped ahead of time.
Ingredients Needed For Christmas Charcuterie – use all or just your favorites (screenshot for grocery list)
For my wreath I used: Salami, Mozzarella, Fontina, Dill Havarti, Green Olives, Black Olives, Marinated Artichokes, Roasted Red Peppers, Mini Pickles, Tomatoes, Rosemary Sprigs and Micro Greens.
I stick with white cheese as well as using green and red ingredients. The white, green and red makes for the prettiest antipasto wreath.
Article first appeared in wonkywonderful.com©
The word charcuterie refers to cold cooked, cured, or smoked meats; so, technically speaking, a traditional charcuterie board is just a meat platter. But as these communal boards have gotten more popular for entertaining at home, the definition has expanded to include abundant displays of meats, cheeses, dried and fresh fruits and vegetables, toasted nuts and briny olives, plus complementary condiments like honeys, jams, jellies, chutneys, mustards and more!
A beautiful charcuterie board is a statement piece and a time-saver, since it typically requires little to no cooking. It only takes a few minutes to assemble (really!) and I promise you don’t need to be an expert food stylist. Plus, you can make it ahead of time and pop it in your fridge until right before serving, and a charcuterie board can be left out for grazing for up to 2 hours.
Unlike so other many recipes, the key to a good charcuterie board is doing what you want. Choose all your favorite ingredients and whatever you think your guests will love. There are no wrong answers. But if you need a little guidance, this how-to is for you.
It’s important to remember that your board is an appetizer, not a main course (unless you are serving it on its own — we’ll get to that below), so you don’t need a half or quarter pound of meat per person, as you would serve for an entree.
Meats: Two to three slices of meat, or approximately 2 to 3 ounces per person should satisfy your guests ahead of the rest of the meal. Per-pound prices might give you sticker shock, but many are best sliced wafer thin, so a few ounces go a long way. If you’re serving 8 – 10 people, you will need 1 – 1 1/2 lbs of meat, and you’ll want to pick at least one from each category (more on that below) .
Cheeses: It’s usually sliced a little thicker, so 3 ounces of cheese per person or 1 1/2 – 1 3/4 pounds in total for 8-10 people (roughly 3 medium-size hunks) should do the trick.
Extras: The more the better! My number one complaint about meat and cheese platters at restaurants is that they often don’t give you enough bread. Don’t make this mistake. You’ll want at least one cracker or piece of bread for every slice of meat. Extras — pickles, spreads, nuts, fruits — should all be plentiful. It’s OK if they out-number your meats and cheeses, since your guests may want to play with different flavor combos in each bite. It would not be unreasonable to serve 5-10 handfuls or small vessels of extras.
If you want to serve your board as the main dish, add a little extra of everything and think about adding a salad and a heartier cured meat, like a grilled kielbasa or other smoked sausage.
There are as many types of cured meats in the world as there are stars in the sky (well, almost). Curing is an ancient method to preserve protein for later consumption, and the many various regions and cultures around the world have their own styles of charcuterie — even unique breeds of livestock from which the meats are made. Here are a few of the major groups you should pull from:
Dry-Cured Pork: Thin-sliced, fatty and salty, dry-cured pork is a must. Serrano ham, prosciutto, country ham, Iberico ham, capicola and speck are all readily available. Look for meat that is pink or red in hue (not brown or gray) with fat that is white (not transparent or opalescent). You can get it prepackaged or sliced fresh from the deli.
Bresaola: Like prosciutto, bresaola is also dried and cured, but instead of pork, it’s usually made from beef top round, lending it a deeper flavor and more toothsome texture. Look for thin slices, a deep reddish color, and a texture that is not overly dry or cracked.
Salami: Salami is possibly the most versatile and varied. It’s an aged sausage made from ground meat seasoned with a variety of herbs, spices and alliums, then dried and fermented in several styles (like soppressata, finocchiona, Genoa). Smaller salami is best served in thicker slices, while larger ones are best shaved thin. It should be vibrant in color when sliced, and if you decide to allow guests to cleave off their own, make sure it’s not too hard to cut.
Other Fun Additions: Mortadella is a cooked Italian sausage similar to American bologna, sometimes studded with pistachios. It’s very tender, without the chew of other cured meats. And you might also delve into meat spreads, rillettes and patés. Rillettes (meat slow-cooked in fat until it reaches a spreadable consistency) and patés (finely ground meat fortified with ingredients like sauterne, truffles, and spices) make are decadent layered on crostini with mustard and pickles. ‘Nduja is a spicy Italian meat spread — great on a crisp cracker topped with a piece of sharp cheese.
Choose one meat from each category — for example, a nice variety might include prosciutto, capicola, bresaola, soppressata, and mortadella. You can buy an equal amount of each or play with proportions if you enjoy one more than the other.
Check out what’s available at your local market and keep your eyes open for sales. Sliced meats are best served within 5 days and stay freshest wrapped in deli paper.
Martha Tinkler
The cheese is here to complement the meat. Assemble some contrasting textures and flavors: a soft, mild cheese is not going to be the best with soft, mild mortadella, so choose a firm or hard variety of cheese instead. Salamis work well with creamy companions, and prosciutto benefits from burrata or brie.
Soft Cheeses: Brie, Camembert, triple-cream, burrata, goat cheese, fresh ricotta, Gorgonzola dolce. These spreadable cheeses lend tons of flavor and buttery texture. Don’t feel like you must commit to a whole wheel of Brie or Camembert: a slice will often suffice. An oozy Brie with honey and a slice of speck? Heaven!
Semi-Soft Cheeses: Drunken goat, fontina, Muenster, Roquefort, Havarti. These land in the sweet spot between soft and firm, and they are easy to slice on a board. They’re creamy, but not gooey, and are mild in firmness and flavor. Fontina is perfect to mellow out a thick slice of spicy salami.
Firm: Cheddar, Gouda, Gruyère, Stilton, Jarlsberg, Manchego. These cheeses can hold their own in flavor, and a slice will be stiff enough to top and eat without a cracker. Though still creamy like a semi-soft, the firm cheeses offer a little more funk and flavor. Grassy gruyere uplifts ribbony, salty prosciutto.
Hard: Parmigiano-Reggiano, Pecorino-Romano, Asiago, Mimolette. These dry, salty, crystalized cheeses work well broken into hunks or pre-sliced and bring out the best in fatty cuts like soppressata or bresaola.
Cheese is usually sliced much thicker than meat, both by the store and by your guests, so you’ll need a little more than the meat. So pick one cheese from each category, but don’t sweat if you want fewer than four cheeses. Even if you only choose two, that just leaves more room for bread, grapes and other extras.
To ensure each bite is full of flavors, you’ll need something to keep it all together.
Bread: Try a baguette, toast points, flatbreads, Melba toast, crostini or toasted pita. I like to tear a baguette into chunks with craggy edges, perfect for oozy cheese and sticky spreads. And here’s a trick for making your baguette taste fresh and warm: spritz it with a tiny bit of water, then bake at 350 degrees F for 5-10 minutes. It will crisp slightly on the outside and be warm on the inside!
Crackers and Crisps: There are so many options out there, including gluten-free choices. But never underestimate the plain water cracker, or even the simple saltine. I also like fruit and nut crisps. If you’re feeling ambitious, you might throw in homemade favorites like cheese straws or a seedy option like these crackers.
Fresh Vegetables: These dippers add crunch and color and balance all the other carb-y options. Broccoli, bell peppers, celery, carrot and radishes are just a few of the myriad of vegetables that would happily join your board. Try a crisp red bell pepper with a creamy muenster and a bit of salami.
The meat and cheeses are the stars, but don’t skimp on the filler — this is where the board gets fun. Not only fruit, spreads, nuts and pickles usually cheaper than meats and cheeses, but they also satisfy hungry guests. They make the board last longer and keep people happily munching throughout the party.
Nuts: Spiced nuts, candied nuts, Marcona almonds, roasted nuts, nut brittle. I love to make a quick spiced nut or pick up some candied nuts at the store, but even plain roasted nuts are great, crunchy additions.
Fruit: Grapes, sliced apples and pears, dried apricots, dried cranberries, dried and fresh figs. Apples are delicious and are a great cracker substitute for almost any bite. Grapes are a favorite on a charcuterie board for a reason — they don’t oxidize, they are fine room temperature, and they love meat and cheese flavors. And don’t forget seasonal fruits; in late summer peaches and melon are a revelation with prosciutto and brie!
Spreads: Honey, mustard, fig jam, membrillo (quince paste), pepper jelly, sweet or savory chutneys, tapenades. The fun is in experimenting with flavor combos. My favorite tip is to add a pinch of red pepper flakes to honey for a sweet and spicy spread that goes well with almost every meat and cheese.
Pickled/Briny: Brined or oil-cured olives, cornichons, caper berries, marinated artichokes, roasted red peppers and pickled vegetables. These create delightful contrast to the fattier flavors. You can borrow from the Italian antipasto with artichokes and red peppers or dabble in a southern style with bread and butter pickles and pickled okra.
Cheese can be broken into several different types and styles, with each paired best with specific types of wine. Some of the most common wines to drink with cheese are Gewürztraminer, Riesling, Cabernet, Viognier, and Zinfandel.
Charcuterie is actually the term for the branch of cooking devoted to prepared meat products; over time, it’s come to include cheese, crackers, and the like. However, if you have a specific meat selection in mind, you may want a specific wine, as well. Some cured meats like salami and prosciutto are actually cured with red wine to add flavor to the meat.
If you’re new to charcuterie, or just prefer something light, mild, salty meats like prosciutto, mortadella summer sausage, or soppressata are big on flavor but mild in spice.
These meats will do well with acidic, fruity whites, or light to medium-bodied reds. Try a Riesling, Albariño, Grenache or Beaujolais.
You broaden your range of wine options by going with more moderately-spiced meats. Pastrami, speck, chorizo, coppa and guanciale introduce more spice and flavor to your board.
Light, fruit-forward white wines like Sauvignon Blanc and Chenin Blanc make good choices. For reds, you can choose something light and fruity, such as a Malbec, or if you’re feeling bold try a Zinfandel to match the bolder flavors of the meat.
If you want bold, superbly flavored meat with spice and complexity, black truffle salami, Jamón serrano, bresaola, or Jamón Ibérico de bellota will deliver what you are looking for.
These meats can stand up to full-bodied wine, and need a well-structured wine that can hold its own. Full-bodied reds, such as Syrah or Nebbiolo will make an ideal pairing with bold Charcuterie. For whites, chose a Chardonnay or Roussanne.
Sources: Martha Tinkler and Food Network Kitchen; vinocritic.com
Photo credit: Martha Tinkler
Make this special occasion all about food and friends.
Hosting Friendsgiving should be all about food and friends, not stress. We’re sharing our best Friendsgiving ideas, easy tips, quick recipes, and freebies that’ll help you host with ease.
karla conrad
Food and friends—there’s so much to be thankful for! Celebrate your friends with the ultimate holiday gathering. If you haven’t heard of Friendsgiving, we’re here with the ultimate what-to-know guide. There aren’t any Friendsgiving rules—just gather your pals and enjoy a meal together. We’re sharing tested tips for hosting the big meal with ease. Plus, we’ve got you covered with fast and free printables!
adam albright
Plan out your Friendsgiving drinks a few days before the party. There’s no need to whip up single-serve cocktails for every guest—a big batch of punch is sure to get the party started. Plus, we’re obsessed with how fun the garnishes are in this gorgeous punch bowl setup.
CARSON DOWNING
Skip a fancy centerpiece for Friendsgiving and create an edible showstopper instead. To make, simply pile cheese and crackers on a cake stand. Arrange fresh grapes around the bottom and you’re ready to start snacking.
ANDY LYONS
Juicy BBQ turkey breast is one of our favorite Friendsgiving recipes. It’s easier to cook than the whole bird and doesn’t require any carving—simply slice and serve at dinnertime.
Source: Bhg.com/thanksgiving/planning/friendsgiving-hosting-hacks/
Whether you’re spending Valentine’s Day with your sweetie, friends or family there’s no question that you need a fancy dessert. It definitely helps set the tone for a cozy and love-filled night in. One thing that’s not optional is chocolate. Basically, chocolate is one of the best flavors for Valentine’s Day desserts. Also, combined with red wine and seasonal pear, it makes for a simply decadent treat. Hence, this Red Wine Pear Cake is going to be the best chocolate cake recipe you’ve ever tried.
Article by Maggie McCracken. Reposted from Brit + Co©
null© Getty Images
Air fryers have fast become the most versatile appliance in the kitchen, but there are plenty of things you should avoid putting in your machine.
There have been plenty of hacks circulating on the internet for cleaning an air fryer, but not all of them are a good idea. Filling the drawer with water and soap before turning the air fryer on, for example, has been touted as the easiest way to clear out baked-on grease; however, it is an accident waiting to happen.
Melted cheese is a truly indulgent snack, especially on a toastie, but its low melting temperature means that melting cheese in an air fryer will likely just result in a burnt, stringy mess. For once, a good old skillet or toastie machine is best in this situation.
Frozen breaded cheese bites and mozzarella sticks are fine, however. In fact, cooking these in an air fryer will often get them perfectly crispy in half the time it takes an oven. But fresh cheese is a no-go.
Air fryer baskets are almost always on the smaller side, but even if you have a model luxurious enough to fit a whole chicken in it is perhaps best that you do not. The smaller baskets are for a reason, and if you know how air fryers work, then you will understand that they are primarily for smaller jobs meaning a whole chicken is at risk of not cooking through properly, or cooking unevenly risking salmonella and food poisoning.
Just as with adding water to an air fryer, wet batter can be blown around an air fryer and adhere to the heating elements, or even blow behind the fan, both of which can lead to a fire.
What’s more, wet batter does not crisp under direct heat as it does in hot oil – a good rule of thumb for cooking with an air fryer is to remember that it is the same as a conventional oven, it’s just much faster and cheaper to cook with an air fryer. A good rule of them is: if you wouldn’t cook it in an oven, don’t try it in your air fryer.
‘Air fryers are healthy cooking alternatives, so I can see why some people would try frying a healthy snack such as popcorn in an air fryer but this is perhaps the worst idea I could think of,’ says Millie Fender, head of reviews at Homes & Gardens.
‘Air fryers, despite being plugged in appliances, are not the same as microwaves. Not only can they not heat popcorn kernels up enough to get them all to pop, the strong current created by the fans can blow kernels around the machine and cause irreversible damage. For an appliance that is so hard to get a hold of at the moment, this is less than ideal.’
Although some vegetables, such as sprouts and potatoes for fries, cook wonderfully in an air fryer, some greens such as broccoli, or thinner, leafy greens can quickly dry out and start to burn in the intense, quick heat of an air fryer making traditional cooking methods like frying and roasting better in this instance.
‘Much like popcorn, loose seasoning can blow around your air fryer basket and become burnt onto already difficult to clean heating elements,’ Millie Fender says. ‘Seasoning your food after it has been cooked where possible can help to avoid this.’
This is not to say that you should not season your food at all when cooking in an air fryer, but to ensure seasoning is stuck well to the food with a little oil first with any excess gently shaken off.
Red meats such as burgers and steaks can definitely be cooked in an air fryer, but it is not advised if you want a perfectly cooked meal. Air fryers work by using quick, direct heat to crisp food meaning it is often too intense for delicate or precise cooking. The result is often overly dry meat with not much flavor and sub-par texture.
If you do choose to cook red meat in an air fryer, make sure to regularly open the basket to check the progress.
Although you can achieve crispy bread in an air fryer, there is very little point when you have a toaster fit for the job. Toasting bread in an air fryer can lead to stray crumbs on and around the fan and heating elements which are difficult to remove and can lead to a persistent burning smell with every use.
One of the most important things to know about air fryers before buying one is that they often still require a little bit of oil to help crisp and brown food perfectly. While many air fryer recipes say to spray your baskets with spray oil, most commercial oil sprays contain a lubricating additive called lecithin which can react with non-stick surfaces under heat and degrade its quality over time, slowly destroying your air fryer basket (and any non stick surface for that matter).
Instead, use a silicone brush to wipe a thin layer of regular oil over the base of the basket or the crisper tray.
‘Air fryers are not designed to be filled with liquids,’ says Millie Fender, head of reviews. ‘I have tested several air fryer models for H&G and not one makes it fit for an abundance of liquid. Loose liquids can easily be blown about by the fans and cause a spark leading to a fire,’ she warns.
Anything with an overly loose sauce should be cooked on a stove top, or in a traditional oven instead. The chances are these foods don’t need to be crisped up anyway.
Source: msn.com
Learn how to create a stunning appetizer board in step-by-step photos so you can whip up an impressive (and delicious) spread for your next gathering.
While charcuterie (pronounced shar-COO-tur-ree) technically refers only to a selection of cold cooked meats, it’s usually inclusive of a broad supporting cast of cheeses, spreads, crackers, nuts, and produce. The best aspect of charcuterie boards is the flexibility they afford. Scale portions up or down depending on the number of guests, adjust ingredients for dietary needs and preferences, or shop for foods within a specific color palette or region. To get you started, we show you how to make a simple meat and cheese board from start to finish—with photos.
Though there are many easy charcuterie board ideas out there, the process is somewhat formulaic. Start by adding structure with little dishes, then place your ingredients on the board starting with the largest elements like the cheeses and meats, followed by smaller items like crackers and fresh produce.
Fill small vessels with dips, spreads, and items that can be piled onto the board. Try honey, mustard, cornichons, blue cheese-stuffed olives, or a mixed selection of salted nuts.
First, place the cheeses. Arrange them evenly around the board and allow space for slicing and scooping. We used two kinds of Brie (a robust, creamy Brie and a mild Brie), blue cheese, an aged cheddar, and goat cheese on this board. Next, add the meats. We placed the prosciutto, Italian salami, and American salami in little piles next to the cheeses. It’s OK if items on the board touch; they’re meant to be enjoyed together.
Slip two or three small stacks of sliced bread or crackers among the bowls, meats, and cheeses. Let them topple over and get a bit messy—it’s part of the board’s beauty. We used two kinds of crackers— asiago cheese and flax seed—to complement the various flavors on the board.
This last step is the icing on the cake. Fill in any gaps on the board with fruits, vegetables, and sprigs of herbs. We used whole radishes, sliced figs, red grapes, and thyme. If you don’t have fresh items available to you, sub in dried fruits like apricots, cherries, and plums for something sweet and chewy. When your board is finished, set it out with a few cheese knives so guests can help themselves after they marvel at your masterpiece. Enjoy!
Editor’s note: Most charcuterie meats and cheeses are tastiest when served at room temperature. Perishable items shouldn’t sit out for more than two hours. Consider keeping a small selection of “refill” items, like sliced meats and cheeses, in the refrigerator so they’re ready to go when the board needs restocking.
This salsa is chunky, fresh and full of bright flavors. It is really just a Mexican salad that you eat with tortilla chips. (Hm… looks almost Christmassy).
This salsa is chunky, fresh and full of bright flavours. It is really just a Mexican salad that you eat with tortilla chips.
The mango adds a nice, subtle sweetness that balances well with the jalapeños and tangy lime.
I like to use grape tomatoes as they are a bit firmer and less acidic than regular tomatoes, but feel free to use what you like. Be sure to use fresh herbs and fresh squeezed lime juice, trust me, it makes a difference.
Start by dicing all your veggies and place them in a large bowl.
Then squeeze your fresh lime on top and give everything a stir.
Your fresh mango salsa is now ready to serve!
You can serve it right away, but if you can wait, even 30 minutes, it really does taste better after the flavors have had a chance to develop.
How long will this salsa keep?
This salsa should keep for about 5 days if stored in an airtight container in the refrigerator.
Source: tastesofhomemade.com/amazing-mango-salsa/
