I know, I know—I’m telling you to waste food, and my mother would smack me. But food poisoning from spoiled salsa is a real drag. Symptoms like stomach cramps and sweating over the toilet aren’t worth saving three bucks’ worth of tomatoes. Your body will thank you for erring on the side of caution.
Here’s a simple mantra: if it’s been open longer than two weeks (store-bought) or five days (homemade), just let it go. Buy a fresh jar, make a new batch, and vow to eat it faster next time. Your chips will forgive you, and your taste buds will sing—instead of crying into a porcelain throne.
Now go forth, you brave salsa explorer, and conquer that fridge with confidence. And maybe check that jar in the back right now—before it starts judging you too.
