It is not recommended to keep homemade salsa or Pico de Gallo at room temperature for an extended period, as they contain perishable ingredients that can spoil quickly when not refrigerated. Both salsa and Pico de Gallo typically contain ingredients like tomatoes, onions, and peppers, which are prone to bacterial growth at room temperature.
If left unrefrigerated, homemade salsa or Pico de Gallo can become unsafe to eat within a few hours, especially in warm weather conditions. Bacteria can multiply rapidly between temperatures of 40°F (4°C) and 140°F (60°C) in what's known as the "danger zone."
To ensure food safety, it's best to follow these guidelines:
Refrigerate: Store homemade salsa or Pico de Gallo in an airtight container and place it in the refrigerator promptly after making it. This will help extend its shelf life.
Duration: When refrigerated, homemade salsa can typically be safely consumed within 3 to 5 days. However, for the best quality and flavor, it's preferable to consume it within 2 to 3 days.
Check for signs of spoilage: If you notice any off smells, strange colors, or mold growth, discard the salsa immediately.
Transport: If you're planning to take homemade salsa or Pico de Gallo to an outdoor event or picnic, make sure to keep it in a cooler with ice packs to maintain a safe temperature.
Remember, when it comes to food safety, it's always better to err on the side of caution and avoid consuming anything that has been left unrefrigerated for an extended period.