Homemade Salsa Verde will last for around 3 days after you make it. Salsa Verde contains an acid component, either red wine vinegar, white vinegar or citrus juice. This helps to reduce bacterial growth. You can store homemade Salsa Verde in the fridge or the freezer. Frozen it will last up to 2 months.
This article will explore how long homemade Salsa Verde will last in the fridge, freezer, ways to keep it fresh for longer and easy freezing tips.
How long homemade Salsa Verde lasts in the fridge
Salsa Verde that has been made at home will last for around 3 days if it is stored correctly. Store it at or below 40 degrees Fahrenheit near the back of your refrigerator.
Put the leftover Salsa Verde in a plastic or glass container with an airtight lid. Leave around ½ an inch of space at the top and trickle over with a small amount of oil. You could use a light, extra virgin olive oil or sunflower oil which has a mild taste.
This will help to reduce spoilage of the green herbs like basil and parsley keeping them green for longer.
Check out this easy Salsa Verde recipe.
How to store homemade Salsa Verde in the fridge
Here are some easy tips to store Salsa Verde in your fridge after making it at home.
1. Move the leftovers to an airtight container
Start by moving any leftovers to a clean container that has an airtight lid. You could use a borosilicate glass container like Pyrex or a freezer proof plastic container.
Glass containers are a great option as they won’t absorb the smells or color for the Salsa Verde.
2. Avoid eating directly out of the Salsa Verde
If you want to store the rest of the Salsa avoid eating directly out of the container or dipping anything but a clean spoon into it.
Use a clean spoon dish our your Salsa Verde onto steak, eggs or chicken. This will keep any contaminants form the food or your mouth from getting into the Salsa. This will help it to keep for longer in the fridge.
3. Cover the surface with olive oil
Cover the top of the Salsa Verde with a little vegetable oil. Olive oil is a great choice. This will help to reduce the browning of the herbs by preventing air contact.. This will help to keep the surface of the Salsa bright green.
Leave a small amount of space in the container to limit air contact. Leave around ½ an inch of space near the top of the container.
How long homemade Salsa Verde lasts in the freezer
Homemade Salsa Verde will last for around 2 months in the freezer. It is important that is stored correctly including keeping air off the Salsa as much as possible and making sure that your freezer is set to the correct temperature.
How to freeze homemade Salsa Verde
Salsa Verde will last for around 2 months frozen if it is done properly. Keeping it airtight, freezing it in small amounts and adding a coating of oil will help to keep it in good condition in the freezer.
1. Freeze in ice cube trays
Freeze small amounts of Salsa Verde in ice cube trays. Cover the trays with cling film to keep the air and ice off the Salsa. You can then pop the cubes out when they are frozen and transfer them into a zip lock bag.
That way you will have easy single serve Salsa Verde cubes to add to your dinner dishes.
2. Freeze in zip lock backs
You can pour Salsa Verde straight into a ziplock bag and store it for later. You can lay it flat and stack it on top of other sauces.
3. Freeze in small, airtight containers
You can pour Salsa Verde into small containers. Look out for ones that have airtight lids. Plastic or freezer proof glass work well.
4. Add a coverage of oil
Cover the surface of the Salsa Verde with vegetable oil. This will help to reduce air contact which will reduce bacterial growth and help to keep the color bright.
5. Set your freezer to the correct temperature
Make sure your freezer is set to a temperature of 0 degrees Fahrenheit or -18 degrees Celsius. This will keep the Salsa Verde solidly frozen and good for around 2 months.
How Long Does Homemade Salsa Verde Last? | Summary
Salsa Verde will last for around 3 days in the refrigerator after it has been made and around 2 months in the freezer. It is essential to cover it with some vegetable oil to help to reduce the discoloration of the herbs.
I am an accredited practicing dietitian, experienced gardener and a dedicated cook. I love writing and sharing my experience so you can learn from my successes and mistakes.