I usually keep them for a week before tossing (most of the time I finish them before hand so it’s not an issue), but I came across this Kenji recipe claiming it’ll keep 2 weeks without adding vinegar or anything. Has anyone else kept a basic salsa 2 weeks or more?
Recipe in question: https://www.seriouseats.com/basic-salsa-verde-mexican-tomatillo-recipe
by capnthermostat
7 Comments
Two weeks is about right. Everything is already so acidic that most bacteria can’t colonize. That said, some wild yeast still can and will eventually take hold. Idk if it goes bad really, unless it molds. It just ferments and probably stops being as good or what you want it to be.
Source: into fermented foods and make my own and dabbled in beer for a while too.
Mine easily last two weeks. If your fridge works properly, and you add enough salt and acid you should be just fine. When in doubt, smell it and of it smells off don’t eat it.
Mine I keep for a month or two. Once I see fur it’s gone.
Up to 3 weeks (but they’re usually eaten within 1 week).
If you have to toss salsa, you’re either making too much for yourself or not eating it fast enough
It depends, for restaurant style salsa where every thing is raw 3 to 4 days. Green salsa, where you boil or roast ingredients up to 2 weeks. Salsa with vinager and no added water up to 1 month oh and Pico de gallo 1 day tops
My experience for a fresh, tomato based salsa is about a week and a half before it gets a little fizzy. Not ruined, just slightly fermented.