Only situations with a published figure are listed. A blank isn't “forever” — it means no reliable number is published for it.
Storage
Store at: Pantry unopened; refrigerate at 40°F (4°C) or below after opening
Refrigerate after opening: Yes — refrigerate at 40°F (4°C) or below
Tip: This row is shelf-stable jarred salsa (USDA FoodKeeper: 1 year in the pantry, about 1 month refrigerated after opening). Refrigerated fresh salsa from the deli case lasts far less — about 5–7 days.
USDA FoodKeeper tip (pantry storage): Refrigeration ensures that commercial sauces and condiments stay fresh for a longer period of time.
USDA FoodKeeper tip (pantry storage): Shelf-stable commercial salsa is safe when stored at room temperature after opening.
USDA FoodKeeper tip (pantry storage): Quality, not safety, is the reason the labels on these products suggest that they be refrigerated after opening.
How to tell if Salsa (jarred) has gone bad
Mold on the surface or lid
Off or fermented smell
Fizzing or bubbling (fermentation)
Darkening
USDA FoodKeeper publishes no spoilage note for Salsa (jarred) specifically, so these are the general signs for condiments & sauces — never taste something to test it. When in doubt, throw it out.
Air and warmth are what shorten an opened item's life — the right container buys back the days the packaging gives up once the seal's broken.
About 2–4 weeks refrigerated at 40°F (4°C) or below, according to USDA FoodKeeper. Refrigerate it once it's open.
Does Salsa (jarred) need to be refrigerated after opening?
Yes — keep Salsa (jarred) at 40°F (4°C) or below once it's open. Pantry unopened; refrigerate at 40°F (4°C) or below after opening.
How can you tell if Salsa (jarred) is bad?
Look for: Mold on the surface or lid; Off or fermented smell; Fizzing or bubbling (fermentation); Darkening. Those are the general signs for condiments & sauces — USDA FoodKeeper publishes no spoilage note for Salsa (jarred) specifically. Never taste something to test it — when in doubt, throw it out.