When salsa is good, it's amazing—like in fish tacos, scrambled eggs, and burrito bowls—but what about when salsa goes bad? Let’s get down to the nitty-gritty details and show you ways you can make sure your favorite salsas stay fresh for every upcoming Taco Tuesday on your calendar.
How long does salsa last?
Since salsa is made from fresh ingredients, it may not last as long as the other dips you love diving into. So, exactly how long will your salsa stay good before it switches over to the dark side? Let’s take a look at the shelf life of different types of salsa:
- As a rule of thumb, most unopened store-bought salsa lasts 12–18 months, but you should always consult with the expiration date printed on the jar to be safe. Always make sure to store your salsa away from direct light to help it reach its full shelf-life potential.
- An open jar of store-bought salsa lasts about 2–4 weeks in the fridge, but you should always check for signs of mold, fuzz, funky smells, and any other signs that something is awry before diving in.
- If you make your own salsa, it'll stay good for just five to seven days in the fridge.
Can salsa be left out?
If you’ve already opened your salsa, no—you can’t just leave it out on the counter. Refrigerate it as soon as you can so your favorite salsa is fresh and ready for your next margaritas-and-nachos night.
How should you store salsa?
Unopened salsa should be stored however it was stored at the store. If it was on the shelf, then your pantry is safe, but if it was already refrigerated, then into your fridge it goes.
Regardless of how it came from the store, always refrigerate your salsa after opening. It helps if you try to place it in the coldest parts of the fridge, which is usually towards the back. You can leave it in the original container or move it to a smaller tupperware to save space.
Pro-tip: Make sure you close the salsa jar lid tightly after each time you use it. Letting air inside could shorten the salsa’s shelf life and even encourage mold to grow.
Can you freeze salsa?
If you have a salsa that’s getting close to its expiration date and you don’t think you’ll finish the jar in time, we highly recommend freezing it. This trick works for homemade salsa, too. If your jar is only half-full (or less), move the salsa to a smaller container to make it easier to store and to help it thaw faster when the time comes to chow down.
Can salsa go bad?
Yes, all salsa can (and eventually will) go bad if you let it hang around too long or don't store it properly. Take the top off your salsa—if you notice a weird odor, visible mold, or if the salsa has darkened in color, it’s probably time to toss it. Likewise, if the expiration date is long gone, it’s definitely time to ditch the goods and grab a fresh jar.
Can you eat expired salsa?
No, you should not eat expired salsa—those expiration dates are there for a reason. Even if there is no weird odor, visible mold, or discoloration, it could still give you food poisoning. Instead, you should order yourself some more salsa from Pepper Palace so you never have to take a gamble on an expired jar.
While all salsa can and will expire, with proper storage, you can significantly extend your shelf-life. Stock your shelf with sweet, savory, and super-spicy salsas from Pepper Palace—we guarantee you'll devour these delicious dips so fast, you'll never have to worry about your salsa going bad.
FAQs
It helps if you try to place it in the coldest parts of the fridge, which is usually towards the back. You can leave it in the original container or move it to a smaller tupperware to save space. Pro-tip: Make sure you close the salsa jar lid tightly after each time you use it.
How to keep salsa from going bad? ›
Since there aren't any preservatives added, your best bet is going to be to keep it refrigerated. When you prepare salsa in your own kitchen, using fresh ingredients, it can stay fresh for about 3-7 days if properly covered and refrigerated.
How to make salsa last longer? ›
Go ahead and make a big batch, because salsa lasts a long time! You can keep it in an airtight container in the refrigerator for at least 1 week. Mine often lasts even longer with the lime juice included — the acidity acts as a natural preservative. Time can vary a bit depending on how fresh your veggies are, though.
Does adding vinegar to salsa make it last longer? ›
The acid in the vinegar helps preserve the salsa you are canning. I assure you that you will not be tasting the vinegar in the salsa itself, it's used to preserve it. The natural acidity in tomatoes isn't often enough to preserve it long-term, which is why vinegar is used in this recipe for canning.
What is the best way to preserve fresh salsa? ›
Once the salsa is ready, pour hot salsa into clean hot pint canning jars, leaving ½-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled. Process jars for 40 minutes* in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner.
How do you prevent botulism in salsa? ›
All salsa with added bottled lemon juice tested well below a pH of 4.6 needed to prevent botulism. All varieties of salsa without added lemon juice tested above 4.6 and a risk for botulism. This research explains why an acid must be added to tomatoes when home canning them to lower the pH and prevent botulism.
How long does homemade salsa last in mason jar in fridge? ›
An open jar of store-bought salsa lasts about 2–4 weeks in the fridge, but you should always check for signs of mold, fuzz, funky smells, and any other signs that something is awry before diving in. If you make your own salsa, it'll stay good for just five to seven days in the fridge.
Can I freeze homemade salsa? ›
Salsa is popular and versatile, is easy to make, and freezes well. Use it plain with chips or as a sauce for many Mexican dishes. The biggest issue in making good freezer salsa is being sure you have boiled off most of the tomato water; otherwise your salsa when thawed will be way too runny.
Can salsa go bad sitting out? ›
The warmer temperatures allow harmful bacteria to multiply quickly in opened salsa. Discard any salsa left out more than 2 hours. Don't even taste test it, as food poisoning is a possibility. And never return salsa that's been left out to the refrigerator.
What is the best preservative for salsa? ›
Acidic Ingredients
The acid ingredients in salsa help preserve it. You must add acid to canned salsa because the natural acidity may not be high enough. Commonly used acids are vinegar and bottled lemon juice.
Whether it's a bottle of crystal-clear distilled white vinegar or cloudy apple cider vinegar with the “mother,” vinegar has a virtually indefinite shelf life thanks to its high level of acidity (above 4%).
Is apple cider vinegar better than white vinegar for salsa? ›
Basic, white vinegar
The Kitchen is My Playground tested various kinds of vinegar paired with tomatoes and found white vinegar to be the clear winner. Unlike apple cider and balsamic vinegar, which can crush the other flavors of this recipe, white vinegar doesn't try and upstage the tomatoes in your salsa.
How long will salsa last in the refrigerator? ›
An open jar of store-bought salsa lasts about 2–4 weeks in the fridge, but you should always check for signs of mold, fuzz, funky smells, and any other signs that something is awry before diving in. If you make your own salsa, it'll stay good for just five to seven days in the fridge.
How long can salsa sit out before it goes bad? ›
The warmer temperatures allow harmful bacteria to multiply quickly in opened salsa. Discard any salsa left out more than 2 hours. Don't even taste test it, as food poisoning is a possibility. And never return salsa that's been left out to the refrigerator.
How long can homemade salsa last in a mason jar? ›
How long can I keep home-canned salsa? Angela Fraser of North Carolina State recommends a year, to a year and a half, for home canned salsa: If canned and stored properly, its shelf life is about 12 to 18 months. Salsa older than this is safe to eat if the jar is in good condition and the seal is intact.
How do you store leftover salsa? ›
- Use whatever freezer containers you have on hand - glass jars with straight sides, plastic containers, silicone containers, or freezer bags. - leave 1/2 to 1 inch headspace to allow for expansion. - let salsa cool completely to avoid condensation build up. - freeze in convenient sizes so you only thaw what you need.
