How do I make a hot sauce that keeps for more than a week in the fridge?

Question

My fresh salsas and hot sauces go bad within five or six days in the fridge. I make a batch, use it twice, and by the third time it has gone off. I want to be able to make a larger batch and have it last two to three weeks.

What do I need to do differently to extend the shelf life without processing it in a full canning setup?

HotSauceHana · Answer

Cook the salsa to at least 165F — it does not need to boil, just a thorough simmer. Then acidify: add enough lime juice or vinegar to bring the pH below 4.6. At that acidity, most spoilage organisms cannot survive. Pour into clean jars immediately while hot and seal. Refrigerated, this keeps three to four weeks reliably. For longer shelf life you need proper canning with a water bath.

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