Entry requirements for each competition entry:

• Bring a index card with the list of ingredients for your salsa written on one side. 
• Indicate on your entry the date it was made. (Must be fresh made for competition or fresh preserved using an approved hot water method).
• $20 per entry, limit one salsa per category. 
• Each entry is $20.  If you enter salsas for all three categories, the entry fee will be $60.
• There will be 3 categories (mild, hot anything goes).  We will close the entries after we receive 25 in each category.
• Salsas will be accepted between 12:00pm and 1:00pm on Saturday, October 12th.
• Bring 3 quarts of your salsa in a sealed container such as a mason jar with screw on lid or a plastic container with sealable lid.  This should be enough for the judges and customers to sample. 
• Salsas must be made fresh the day before the competition or canned/preserved using the hot-water canning method to be considered to judging. Seals will be tested before acceptance for judging. The Chairperson must inspect and accept all entries for food safety reasons and their decisions are final.  
• All entries will be refrigerated, until judging time.
• We will provide a label, chips and tasting cups for the judges and patrons wanting to judge for the People’s Choice Award.
• Judging will take place beginning at 2:00pm.
• All salsa entries will be judged in a blind judging using both plastic spoons and tortilla chips for tasting.
• Patrons will be given the opportunity to judge in the People’s Choice Award.  They will go by each booth to sample your salsa.
• All entry fees will be divided amongst the winners in each category.
• Winners will be announced at 6:00pm.
• For food safety reasons, all opened entries will be disposed of after competition is completed. Only the empty food container will be returned to the competitor.
  
  

NOTE:  All entries will be accepted electronically thru Square using this link.  https://square.link/u/11u5i2R6