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I have made fresh salsa many many many times and I can tell you that if you are not using any kind of preservatives or if you are not using proper canning methods that the quality diminishes by the hour. I would not want to let a (fresh) batch go for more than a day or two at the very most.Make certain that the container you are using is clean, has an air tight lid and place in the fridge immediately after making. The first hour or so will allow the different ingredients to meld together after that........ you can expect to taste the overall flavor decline rather quickly. You have to remember these are all fresh ingredients and nothing is keeping them from decomposing besides the chill of the fridge, which is some thing, but will not slow the process down for long. Besides it's fun to make, and you can have a party every time you make it.

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17y ago

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