An unopened jar of  salsa is highly shelf stable because two of its primary ingredients--tomatoes and vinegar--are highly acidic. Acidic environments discourage the growth of both pathogenic and spoilage bacteria. Pasteurization further stabilizes salsa, making it suitable for shelf storage. 

Salsa Shelf Life
Salsa, unopened1 year1 year
Salsa, opened- -1 month
Source(s): "FAQ on the Shelf Life of Food" "Shelf Life of Refrigerated Products"

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