CONGRATULATIONS TO OUR WINNERS:
AMATEUR MILD: Salsa Del Pueblo
AMATUER OPEN: DJ’s Homemade Salsa
PRO MILD: Zona Fresca
PRO OPEN: Zona Fresca
PUBLIX APRONS PEOPLE’S CHOICE: DJ’s Homemade Salsa
Rules & General Information
How to Participate
1. Submit Salsa Challenge Registration form by April 27, 2016
- Entries will be accepted on a first come, first served basis
- Once registration reaches max competitors, it will be closed.
- Amateur Competition Max Competitors – 50
- Pro Competition Max Competitors – 50
2. Pay Salsa Challenge Registration fee
- Make checks payable to: Orlando Weekly or pay online
- Additional entry fee is required if entering more than one category
- Electric fee is required if accessing power on-site
3. Registration Categories and Prices
- AMATUER MILD ($20)
- AMATEUR OPEN ($20)
- AMATEUR MILD & OPEN ($30)
- PRO MILD ($150)
- PRO OPEN ($150)
- PRO MILD & OPEN ($160)
4. Attend mandatory Chefs meeting on site day of at 12:30 PM at judge’s station
- Participants are responsible for supplying all ingredients and equipment (i.e. cooking utensils, blenders, can openers, serving bowl, etc) needed to prepare their salsa
- All participants must prepare the following:
- Minimum of six (6) gallons of salsa for the event (per entry) for Amateurs
- Minimum of ten (10) gallons of salsa for the event (per entry) for Pros
- One (1) pint for judging (a container will be provided)
- The salsa, including all prep work, must be done on-site at the event OR must be made in a Commercial Permitted Kitchen/sanitized kitchen.
- Salsa used for judging must be made on-site, any pre-made or pre-mixed salsa will be disqualified from the competition.
- Canned ingredients are acceptable (i.e. tomatoes, assorted chilies, onions, etc)
Set Up/Tear Down
- Each entrant will be supplied with a 6’ table to be stationed underneath your own tent; plastic table coverings will be provided; table decorations/themes are optional, but encouraged for fun and self promotion.
- There will be limited access to electricity at the event; however, if you need electrical access you must acknowledge in the registration process (plus pay the fee).
- All entrants must report to the site between 10:30 AM – 11:30 AM to setup their salsa table; salsa preparation for judging can commence once you are setup.
- Salsa for judging must be prepared on-site starting at after you have setup.
- One (1) pint containers of salsa for judging will need to be delivered to the judge’s station at 1:30 PM
- Entrants must be prepared for public tasting at 12:30 PM for final walk through.
- Public tasting will be held under the Salsa Challenge canopy; entrants must remain at their table to interact with the samplers and serve their samples.
- Sample cups and chips will be provided; each entrant will receive a supply of sample cups to fill with their remaining salsa, and chips will be handed out by volunteers.
- Breakdown of booths may not take place until the conclusion of the event at 6:30 PM.
- A pint of salsa for judging will need to be delivered to the judge’s station at 2:30 PM
- Public tasting will be held from 1:00 – 6:00 p.m.
- Salsa must be prepared and ready for the public tasting by 12:30 PM
- Participants must remain at their booth during this time
- Sample cups and chips will be provided throughout the duration of the Public Tasting
- Participants are required to keep the flow from cold storage of salsa to the consumer at a quick pace
- Your station and salsa must be ready for final walk through at 12:30 PM
Health Department Regulations
- Participants who will be making their salsa at their booth location are required to have a hand-washing station located at their space (refer to Temporary Food Booth Application). Hand-washing stations will be located on site near restrooms. Having soap and water at your station is preferred.
- Bare hand contact with ready to eat foods is not permitted; participants are required to use disposable gloves. Latex gloves are not allowed.
- Keep your salsa on ice so it stays at 41 degrees or cooler.
- No smoking or eating within the booth space is allowed
- Keep all food off the ground (coolers, etc)
Judging and Awards
- A panel of judges will taste and judge salsa based on aroma, consistency, appropriate heat level, color and taste
- Salsa Categories
- Amateur Mild, Amateur Open, Pro Mild, Pro Open
- People’s Choice – attendees will have the opportunity to vote for their favorite salsa
- First-place winners will be announced, and prizes awarded
- People Choice Award will be announced on site after judging is complete
- All results are final and binding
- In consideration for the right to participate in the “Florida Salsa Festival Salsa Competition”, the participant agrees to indemnify and hold harmless Orlando Weekly, its promoters, sponsors, property owners and anyone else connected to this event from and against all liability of loss that the participant and guests may sustain or incur as a result of claims, demands, or judgments from all participants involved.
- Orlando Weekly reserves the right to disqualify any participant for violation of these rules.
Registration is now open for the Florida Salsa Festival Salsa Competition.