How Long Does Homemade Salsa Last? Simple Ways To Keep It Fresh
Enjoying different types of salsa at the restaurant is not always of your favorite, so you want to make your salsa by yourself with fresh ingredients from your garden. But you wonder “how long does homemade salsa last?”
When I have completed my big favorite salsa batch that I made for my beloved ones, I was afraid of rotten salsa for the following days. And it was true; I had to throw out a half of salsa many times because it got mold easily after a while. However, thanks to some below shares, I can know the shelf life of a homemade salsa and also some tips to preserve it, and I just want to share with you now.
How Long Does Homemade Salsa Last?
In general, homemade salsa will last for one week and not more than that. However, it also depends on used ingredients such as tomatoes, eggs. Ingredients in a sauce that you buy from grocery also contribute to the shelf life of salsa.
For example, if you buy a sauce whose expiry date is nearing, it may lower the shelf life of homemade salsa. Also, if you choose fresh scarlet tomatoes instead of soft crimson tomatoes, the salsa may last longer.
If you don’t know how to make salsa, watch this video:
How To Tell If The Salsa Is Going Bad?
Knowing the shelf life of salsa is very important because salsa’s quality directly influences on your health.
- First, if salsa begins to look a darker maroon color instead of bright red and also appears a thicker texture over time, it is time to discard it.
- Second, if you feel a foul smell compared to its original state, it needs to be removed.
- Last, if mold begins to appear at the surface of salsa, you need to throw away the entire salsa.
You should enjoy homemade salsa before the expiry date. In particular, in case the expiry date is exceeded, but you still feel the salsa taste good, just don’t eat it because many potential health risks may attach to it.
Some Tips To Keep Homemade Salsa Fresh
You already know how long your homemade salsa last, now you need to know some tips to keep it fresh. Here are two simple ways for you:
- You can preserve the salsa in an air tight container in the refrigerator.
- You can freeze it in covered airtight containers or heavy-duty freezer bags. Freezing process needs to be kept constantly frozen at 0° F for the best quality.
The original flavor of salsa will last for 1 to 2 days. But regarding food safety, the salsa lasts much longer. You also can prepare the lacto-fermented salsa to lengthen the shelf life of salsa in the refrigerator for a couple of weeks. A very simple way to do this, you just need to add to salsa a bit of whey or strain yogurt through the cheesecloth. After that, you just need to put the final product at the room temperature.
But you need to remember that, the salsa will be fresh unless all ingredients in it are fresh. So, you should not enjoy the salsa after one week in the refrigerator.
You also should divide salsa into different parts; then you can pick it up anytime without affecting other parts. You can enjoy your homemade salsa in main meals or enjoy it with tortillas and so on.
Some Cautions When Making Salsa
If you want to know exactly how long does homemade salsa last, first of all, you need to process carefully.
- Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers.
- In case you do not wear gloves, wash hands thoroughly with soap and water before making salsa.
- Using a serrated knife to slice fresh tomatoes is the best idea because it doesn’t cause a mushy mess in tomatoes’ slices.
How To Can Tomato Salsa?
- Sterilize jars and lids in a water bath: Place new or clean jars on the rack and put it in the bottom of a large stock pot or canning pot. Then, fill water into the large pot to come to the top of the jars. Simmer for 10 minutes. Sterilize lids by a boiled water kettle before canning for some minutes.
- Prepare the tomatoes: Peel the tomatoes and grill them on high direct heat until blackened. Chop the tomatoes and save any juices that may come out of them. Place them in a bowl.
- Simmer all ingredients in a large pot: Boil then simmer all ingredients in a large stainless steel pot and keep cooking uncovered for 10 minutes.
- Blend salsa: Use an immersion blender or juicer to pulse salsa for several times to make it smoother.
- Adjust seasonings: Add more sugar if salsa is too much acidic and add more vinegar if it is too sweet. Besides, you can add cumin or Kaffir lime leaves to create a distinctive flavor for your dish.
- Ladle salsa into canning jars and seal: Leave ½ inch head space in canning jars. Clean the rims carefully by paper towel. Screw on the lid rings but don’t over-tighten it.
- Boil in a water bath: Put the jars in the large stock-pot of hot water with 1-2 inches head space then boil it for 20-25 minutes.
- Let jars cool: Put jars on the counter for several hours until it turns cool. Jars and lid need to be sealed. Don’t forget to label the date because sealed jars may last for one year and opened jars may last for two months.