Salsa verde, also known as green salsa or Mexican salsa verde, is a popular condiment in Mexican cuisine that can add flavor and spice to dishes like tacos, enchiladas, tamales, and more. Unlike store-bought salsa, homemade salsa verde is made fresh, usually with tomatillos, jalapeno peppers, onion, garlic, cilantro, and lime. While the vibrant green color and zesty flavor are hard to resist, you may be wondering – does homemade salsa verde go bad?
Can homemade salsa verde go bad?
Yes, homemade salsa verde can go bad. Like any fresh homemade sauce or condiment, salsa verde has a limited shelf life and will eventually spoil if not stored properly. The tomatillos, peppers, onions, and other vegetables contain natural enzymes that continue ripening and breaking down even after being cooked. Over time, this can lead to changes in texture, color, flavor, and acidity.
In addition, homemade salsa that is left at room temperature provides ideal conditions for microbes like mold, yeast, and bacteria to grow. These microbes are what will cause the salsa to spoil and develop off flavors, textures, and potentially make you sick if consumed after it has spoiled.
How can you tell if homemade salsa verde has gone bad?
Here are some signs that your homemade salsa verde has spoiled and should be thrown out:
- Appearance changes – Fading in vibrant green color, browning, or changes in consistency like becoming more watery or extra chunky/slimy.
- Mold – Signs of fuzzy mold growing on the surface or below the top layer is a clear sign of spoilage.
- Unpleasant odors – Salsa verde that smells “off”, rotten, fermented, or unpleasant is not safe to eat.
- Fizzing or bubbling – Bubbles or fizzing from fermentation could indicate spoilage.
- Sour flavor – An acidic or vinegary flavor usually means the salsa has spoiled.
If you detect any of these signs when opening up a batch of salsa verde, it’s best to discard it. Consuming spoiled salsa verde could potentially cause foodborne illness.
How long does homemade salsa verde last in the fridge?
Properly stored, homemade salsa verde will generally last 5-7 days when refrigerated. The exact shelf life depends on several factors:
- Ingredients used – Salsas made with more perishable ingredients like fresh cilantro will have a shorter shelf life than those with more onions, peppers, etc.
- Acidity level – More acidic salsas last longer. Adding lime juice boosts acidity.
- Storage container – An airtight container is best to prevent oxygen exposure.
- Refrigerator temperature – Colder fridge temps (34-40°F) extend shelf life.
For best quality and safety, use refrigerated homemade salsa verde within 5-7 days. Discard any leftovers after a week.
Does salsa verde freeze well?
Freezing is a great way to extend the shelf life of homemade salsa verde. It can keep in the freezer for 4-6 months. To freeze:
- Store in airtight containers, leaving 1/2 inch headspace.
- Label with name and freeze-by date.
- Freeze quickly at 0°F or below.
- Once thawed in fridge, use within 5 days.
The freezing process stops the enzyme activity and bacteria growth that causes spoilage. However, freezing may cause some changes in texture and flavor compared to fresh. Refrigerating leftovers is best for short-term storage.
How to store homemade salsa verde properly
Storing homemade salsa verde properly is key to maximizing the shelf life and safety. Follow these tips:
- Refrigerate in airtight containers within 2 hours of making.
- Make sure containers are clean and dry before filling.
- Leave 1/2 inch headspace to allow for expansion.
- Store towards the back of the fridge where temps are coldest.
- Keep fridge temp at 40°F or below.
- Never leave salsa verde out at room temp for more than 2 hours.
- Label containers with name and date.
- Use clean and dry utensils each time taking salsa verde out to avoid introducing new bacteria.
Following proper refrigerated storage guidelines helps limit bacterial growth and the risk of foodborne illness.
How to tell if salsa verde has gone bad after freezing
Checking your frozen salsa verde for signs of spoilage is important when thawing and using it again after long-term freezer storage. Look for these signs that indicate unsafe to eat frozen salsa verde:
- Frozen solid or partially frozen – Should be thawed and used immediately if completely frozen, as this indicates temperature fluctuation during storage which impacts safety.
- Ice crystals or frost – Large ice crystals that form inside often mean it has been stored too long or thawed and refrozen, which damages quality.
- Mold – Discard immediately if any fuzzy mold is visible.
- Off odors – Should still smell fresh, not sour or unpleasant.
- Discoloration – Should retain a vibrant green color, not brown or faded.
- Chunky texture – Significant change in consistency could mean spoilage.
Avoid tasting salsa verde if unsure about safety. Follow proper freezing guidelines and label with dates to maximize shelf life. If in doubt, throw it out.
Can you save salsa verde once it has gone bad?
It is not recommended to try to save salsa verde once it has spoiled. The bacteria, mold, and yeast that caused it to go bad cannot be reversed. Reheating or boiling spoiled salsa verde will also not make it safe for consumption again. For food safety, it is best to discard salsa verde once it shows any signs of spoilage like changes in appearance, smell, or taste.
Conclusion
With proper refrigerated storage, homemade salsa verde will keep for 5-7 days before going bad. For longer storage, freezing is an option to extend the shelf life for 4-6 months. However, salsa verde will eventually spoil if left too long. Discard expired salsa that shows signs like mold, off-smells, separation, or fizzing. When in doubt if salsa verde has gone bad, follow the rule – if it smells funky, looks funky, or you’re unsure – throw it out! Making salsa verde in small batches and storing it correctly will help maximize freshness and minimize food waste.