It is a staple side dish at every Mexican restaurant and the official snack of Texas! Salsa is a fresh, spicy and savory sauce that enhances any meal.
However, just like most cold dips, it does have a specific shelf life for when it is safe to eat. Thus, how long can salsa sit out and when should you throw it out? We have the details that will have you saying “chip chip hooray”!
Generally speaking, fresh, store-bought and restaurant-made salsas can only sit out for up to 2 hours at room temperature and 1 hour when temperatures rise above 90 degrees F. If you would like to increase this time frame, put your bowl of salsa on ice and keep it out of direct sunlight.
Additionally, since salsa is a fan favorite finger food, it is prone to bacteria being introduced more rapidly than other dishes.
Individual serve ware is a great investment for those who want to keep their food safe from germ-covered hands and double-dipping, which can expedite spoilage.
Safe Storage Guidelines
Salsa comes both smooth and chunky, spicy and sweet, and in an array of colors and flavors.
No matter if you choose the classic pico de gallo, the smoky salsa verde or a surprisingly fruity yellow salsa, your palette is in for a treat!
Unfortunately though, due to the delicious combination of fresh ingredients used to make this spectacular snack, it will not last for long outside of cold storage.
According to the Food And Drug Administration, it is imperative that consumers “remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than 2 hours, unless you’re keeping it hot or cold.”
Furthermore, “if the buffet is held in a place where the temperature is above 90 °F, the safe holding time is reduced to 1 hour.”
This is exceptionally important to remember with salsas, as most folks enjoy this dish on the patio or by the poolside during the toasty summer months.
However, for those who do not intend to miss out on any of the fun, there are some easy ways to elongate this time frame and allow the salsa to sit out slightly longer.
Top Techniques For Keeping Your Salsa Fresh & Safe
Don’t let your salsa go bad! Just follow the simple steps below for safe handling!
Time And Temperature Determine How Long The Salsa Can Sit Out
The best way to keep bacteria at bay is to first watch the clock. Don’t pull out any food until it is time to serve. Secondly, if the time in room temperature (or warmer) conditions will exceed expert recommendations, consider putting the salsa on ice!
This can be easily accomplished by investing in serveware that comes equipped with an ice compartment. You can also chill the container before transferring the salsa into it!
Another important detail to remember is that outside elements will expedite the rate of spoilage.
Therefore, serve your dishes in the shade, not in direct sunlight. Moreover, only set out small portions. You can always bring out more salsa, but there is no way to reverse spoilage once it occurs.
Limit The Potential For Bacteria
Additionally, don’t refill containers. Bring out new ones with fresh salsa when people want more. This can help with the issue of cross-contamination that can occur with finger foods and the germs that may accompany them.
Better yet, provide individual salsa bowls to your guests. This simple gesture can greatly diminish the spread of bacteria. Moreover, any leftover salsa should always be discarded.
Due to double-dipping, germs are inevitable. Don’t tarnish the rest of the salsa in the jar by putting the potentially tainted salsa back inside!
Use Key Ingredients In Your Recipe
Limes & Lemons
Limes and lemons are known for their natural antibacterial and antimicrobial properties. This key feature makes them a prime ingredient to include in your salsa recipes.
On the off chance that you let your salsa sit out slightly too long, this can help to lower the instance of dangerous pathogens that could lead to foodborne illnesses.
Salt
Furthermore, “the first major addition of sodium to foods was as salt, which acted to prevent spoilage. Prior to refrigeration, salt was one of the best methods for inhibiting the growth and survival of undesirable microorganisms.”
Fresh Garlic
What this means is that adding this mineral, in moderation, it can allow your spicy salsa to sit out longer than those whose recipes eliminate this ingredient.
In addition, fresh garlic is another natural preservative that can help to lengthen shelf life and prevent spoilage if you let the salsa sit out a little longer than intended.
Salsa Storage Recommendations
No matter which storage method that you choose, it is important that you never keep salsa that has been allowed to sit out too long. Food safety depends on the proper handling of the product.
Refrigerator Storage Time Frames
Fresh homemade salsa will only last five to seven days in the fridge. Conversely, those sauces that are shelf-stable can be kept for up to one month in the refrigerator and up to a year at room temperature, when unopened.
However, this will only remain the case if the salsa is stored in a cool and dark environment, like a pantry or cupboard. After opening, the aforementioned time frames will apply.
Freezer Storage Time Frames
In contrast, freezer storage can greatly elongate the life of your salsa. The only caveat is that it will bring changes to the consistency and texture of the fruits and vegetables included in the recipe.
Due to these alterations, it is best to only freeze salsa for three months or less.
How To Properly Freeze Salsa
The best method for freezing salsa is to utilize a silicone muffin baking tray. This can allow you to portion out individual amounts of salsa, which will elongate the life of your dip and simultaneously prevent food waste.
Smooth Salsas
For more liquid-based salsas, transfer the product into the tray and place it on an open freezer shelf. Allow it time to freeze.
Then, transfer the sections of salsa into a freezer-safe Ziploc bag. Squeeze out as much air as possible and seal the container. Then, label with the initial date of freezing.
Chunky Salsas
For salsas with a thicker consistency, consider flash-freezing prior to packaging. First, lay a sheet of wax paper onto a flat baking sheet. Next, place an even layer of salsa on top.
Slide the baking sheet into the freezer and allow the salsa to sit in the freezer until frozen.
Then, transfer the salsa into a freezer-safe container – either a Tupperware or glass Pyrex dish, a freezer-safe plastic bag or a vacuum seal bag.
While this step won’t work for those sauces with a smooth consistency, salsas like pico de gallo will fare well with this method!
Not only will it help the tomatoes retain their texture and consistency, but it will better lock in the flavor!
How To Thaw Frozen Salsa
The best way to maintain the original state of any dish when using cold storage for preservation is to freeze it quickly and thaw it slowly.
Thus, take the amount of salsa you hope to thaw and place it in the refrigerator 24 hours prior to when you hope to consume it.
If you used the silicone muffin tray to freeze individual chunks, make sure to place those sections in a bowl.
For those in more of a rush, a cold water bath is another safe option. Place the frozen salsa in a sealed ziplock bag and remove as much air as possible. This will also work well with vacuum-sealed salsas.
Put the container into a bowl filled with cold water. Replace the water every thirty minutes until the salsa has reached the preferred temperature.
IMPORTANT NOTE: NEVER let your salsa sit out on the counter to thaw. This will cause the exterior to defrost quickly and the interior to take its time. Unfortunately, this can lead to dangerous bacteria growth.
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Final Thoughts
Whether you got your salsa to-go from a restaurant, bought Tostitos salsa at the store or made your own custom mixture, it is imperative that you follow the federal guidelines for safe food handling.
There are ways to better protect your signature sauce, but two hours is still the recommended time frame when at room temperature.
Therefore, if your jars of salsa sit out for too long, always err on the side of caution. When in doubt, throw it out!
Additionally, look for signs of spoilage prior to eating. Changes in color, texture, flavor, and smell are indications that the dip has gone bad.
We are a team of passionate moms and homemakers. Among us are certified nutritionists, chefs, certified food handlers, accountants, financial gurus, and other professionals. Our joint goal is to educate homemakers. Check out the about us page for more information about our team’s credentials.