To Compete You Must:

Have made your salsa in your home. Any commercial kitchen or commercial sales salsas are not eligible. 

Bring the recipe for your salsa with your entry. Indicate on your entry the date it was made. (Must be fresh made for competition or fresh preserved using the approved hot water method)

Bring your entry in a one pint, sealable container such as a ball or mason jar with sealable lid or a “Zip Lock” type container with sealable lid if fresh made.

The same salsa may be entered in one or more categories. A seperate 1 pint containor must be provided. 

Categories: ** Must choose 1 per entry ** 

Sweet: May use any kind of base. Flavoring components are left up to entrant but the dominant flavor must be some kind of sweetness.

Spicy: May use any base. Flavoring components left up to entrant but it should be hot. Make the judges sweat!

Traditional: Uses tomatoes or tomatillos as a base. Must contain onions, cilantro, and some form of chile pepper(spiciness left to entrant), other flavor components left to entrant.

Non-traditional: Base can be anything other than tomatoes or tomatillos. Must contain onions, cilantro, and some form of chile pepper(spiciness left to entrant), other flavor components left to entrant.