Salsa should hold for longer than a week, at least two if you’re using fresh ingredients. There’s a fair amount of acid (vinegar/citrus juice) and salt to keep it from molding that quickly.
With ketchup, there’s a ridiculous amount of sugar which acts as a natural growth inhibitor. It draws moisture from its surroundings through osmosis. No available water means no bacterial growth.
With hot sauce, they use vinegar to preserve the peppers. A high acid environment prevents bacterial growth.
Salsa should hold for longer than a week, at least two if you’re using fresh ingredients. There’s a fair amount of acid (vinegar/citrus juice) and salt to keep it from molding that quickly.
With ketchup, there’s a ridiculous amount of sugar which acts as a natural growth inhibitor. It draws moisture from its surroundings through osmosis. No available water means no bacterial growth.
With hot sauce, they use vinegar to preserve the peppers. A high acid environment prevents bacterial growth.
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