Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Why does the fresh salsa go bad? I get this question almost daily. Uncooked ingredients, like adding fresh garlic or onion to a blended salsa. Temperature change can cause salsa to spoil. Constantly removing the salsa from the refrigerator and letting it come up to room temperature is not good. I typically will pour out what I think I am going to eat and return the tightly sealed jar back to the refrigerator. Cooking the salsa has really worked for me. It cooks out the natural pectin that is found in tomatoes and tomatillos. Yields a smoother salsa that won't clump up or congeal when refrigerated. Cooking it after blending also extends the life of the salsa by a few days or more. I don't always cook my blended salsa though! If I want that intense fresh cilantro or garlic flavor and I know that the salsa is going to be mostly consumed in one to two days, then I leave it alone.