Quick Cheat Sheet
| Condiment | After Opening (Fridge) | Notes |
|---|---|---|
| Ketchup | ~ 6 months | Quality slowly declines; discard if off-odor or mold. |
| Mustard | ~ 12 months | Brown and deli-style similar; stir if separated. |
| Mayonnaise | ~ 2 months | Keep cold; don't cross-contaminate with utensils. |
| Hot sauce | ~ 6 months | Color may darken; check label—some allow pantry. |
| Salsa (refrigerated) | 1–2 weeks | Shorter shelf life; watch for gas/bubbling. |
| Pasta sauce (tomato, jarred) | 3–5 days | Refrigerate promptly after opening. |
Times reflect typical quality guidance; always follow label directions. When in doubt, throw it out.
Storage Basics
- Refrigerate opened condiments at or below 40°F (4°C).
- Use clean utensils to avoid cross-contamination.
- Keep containers sealed; minimize time at room temperature.
When to Discard
- Off smell, visible mold, gas buildup/leaking/bulging lid.
- Separation with off-odor, unusual texture, or fermentation.
- If safety advice on the label conflicts with this guide, follow the label.