Quote:
Originally Posted by Fire Me Boy!
It's probably got enough acidity from the tomatoes and lemon to be "safe" for a while, but I'd bet it'd oxidize pretty badly within a week.
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Nailed it.
I made it on a Saturday and ate it on the following Sunday before. I actually had to waste some. I need to perfect a smaller batch. Use 2 cans, 2 jalapeños, 1 serrano. Same amount of garlic though lol.