If you made a massive batch and can’t finish it in five days, freezing is your secret weapon. Salsa freezes surprisingly well for 4 to 6 months. Just portion it into freezer bags, leave some room for expansion, and label it with the date. Future you will thank present you during a midweek taco emergency.
One caveat: thawed salsa will be a tad watery because the tomatoes release moisture. Shake it up or add a pinch of salt, and it’s still delicious. Better than facing a green monstrosity in a jar, right?
