How to Tell If Salsa Is Bad

Signs Salsa has gone bad

1. Mold on the surface. White, green, or black fuzz on top, especially around the rim. Discard the whole jar, not just the top layer.
2. Sour, fermented, or yeasty smell. Salsa should smell fresh, tomato-y, and spicy. A beer-like or vinegar-forward sour smell means fermentation has started.
3. Fizzing or bubbling. Bubbles or a pop when you open the jar mean microbes are producing gas.
4. Bulging lid or broken seal on an unopened jar. A puffed lid means gas buildup inside. Don't taste it; throw it out.
5. Slimy cilantro or onions. Fresh salsa spoils fast once the herbs and onions turn slimy or dark.

Looks weird, but it's fine

• Liquid separation. Water pools on top as tomatoes release juice. Stir it in.
• Slightly darker color. Salsa darkens as it ages and oxidizes, but if the smell and texture are right, it's still fine.
• Spicier after a few days. Heat from peppers intensifies as salsa sits. That's flavor, not spoilage.

How long does Salsa last?

How to store it

• Keep opened salsa tightly covered in the fridge, and use a clean spoon each time.
• Don't double-dip, which introduces bacteria and speeds spoilage.
• Freeze extra fresh salsa in small portions to use in cooked dishes.

Use it up before it turns

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Frequently asked questions

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