Contestant Registration: 1:30-2:30pm
Salsa Tasting by Public: 3pm – 6pm
Official Tasting by Judges: 5pm
Announcements of Winners: 8:00pm
DIVISIONS AND RULES FOR ENTRY ARE AS FOLLOWS:
Entry Fee $20 This is an amateur division with salsa made in a non-commercial kitchen by an individual or team.
Entry Fee $40 Professional contestants are individuals with culinary experience (whether it be through work or class training) who may SELL a salsa product to the public (not a restaurant). Professionals must have written evidence they sell their product to the public (i.e. sales tax certificate, food handling certificate, etc) in order to register in this Division.
Entry Fee $40 This division is for restaurants that serve homemade salsa to their customers. No prize money is paid in this division. Restaurants compete for a beautiful plaque.
Entry is FREE! Best presentation. Your presentation will be limited to your designated area.
The public will walk through between 3pm and 6pm tasting each salsa, then cast a vote for their favorite in each division. At 5pm salsa samples will be collected for official judging. Side dishes are not allowed. Tasters will taste only chips and salsa. Winners will be announced and awards presented on the main stage around 8:00pm. The event will provide the tables, chairs, chips and plastic tasting spoons.
Winners must be willing to stay after the announcement of winners. The salsas will be displayed and continue to be tasted until supply is depleted or one hour after winner is announced, whichever comes first. All professional contestants may sell their products in the tasting tent after 6pm.
SALSA MAKERS MUST PROVIDE:
- Salsa (prepare approximately one gallon of salsa)
- Container to transport salsa
- 1 Bowl for chips
- 1 Bowl for Salsa and scoop for serving
AMATEUR DIVISION PRIZES: