AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I have homemade salsa that I have left out on the counter overnight, approximately 13 hours. I refrigerated it as soon as I found it. Is it safe?
Answer Hi Kathie,
While it it strongly recommended to refrigerate salsa once made to extend the shelf life of the product, it can be at room temperature longer than other foods (meats, dairy, etc.) the product probably developed a dry crust on the edge of the vegetables (onions, peppers, tomatoes)which while not harmful does not contribute to the quality of the product.
The salsa should be safe to consume. But next time for maximum safety and quality, be sure to refrigerate any leftovers.
