How Long Do Condiments Last After Opening?

1 cited USDA/FDA/FSIS source
Reviewed 2026-06-26 by FoodLasts Editorial Team

Most condiments last longer than you think after opening — but mayonnaise and fresh salsa are exceptions that need refrigeration and relatively short use windows.

Start with the condiment type

Acidic condiments such as mustard, ketchup, pickles, vinegar, and soy sauce usually keep longer for quality than creamy or fresh condiments. Mayonnaise, salsa, pesto, hummus, and opened pasta sauce need tighter fridge handling.

When a linked condiment page lists an after-opening value, follow that food page instead of using this cluster as a blanket rule.

Refrigerate after opening

Mayonnaise — 2 months (discard if sour smell).
Salsa and pesto — 1–2 weeks typical.
Jarred pasta sauce — 5–7 days.
Ketchup and mustard — 6–12 months for quality; refrigerate for best flavor.

Signs to discard

Mold, fermentation bubbles, or off odors.
Separation with discoloration in mayo or dairy-based sauces.
Anything left out more than 2 hours if it requires refrigeration.

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Sources: FoodSafety.gov — Keep Food Safe . Last reviewed 2026-06-26 by the FoodLasts Editorial Team.