Level 1: Restaurants (Taste of the Trail)

Check-in: 12-4 PM Friday

Serving Start Time: 5 PM Friday.

• Volume: Prepare a minimum of 300 portion containers (approx. 5 gallons).

• Holding Temperature: Salsas must be kept chilled at or below 40°F at all times. Service is conducted directly from ice baths at each booth.

Level 2: Cottage Vendor Competition

CHECK-IN: 7–9 A.M. SATURDAY
SALES BEGIN: 10 A.M. SATURDAY

• ELIGIBILITY: This competition is for businesses that prepare and sell salsa from home under an Arizona Cottage Food license. A commercial kitchen is not required.

• SALES: Salsa sold from the competitor’s 10-by-10-foot booth must be prepared at home and labeled in accordance with Arizona Cottage Food requirements.

• COMPETITION: People’s Choice voting is open from 10 a.m. until sold out.

• QUANTITY: Bring approximately three gallons of each salsa entered in the competition, portioned into 200, 2 ounce containers.

• ENTRY FEE: The competition fee is $10 per salsa entered. There is no additional booth fee.

• EVENT HOURS: Sales run from 10 a.m.–8 p.m. Competitors may close their booths to customers before 8 p.m., but booths may not be taken down until 8 p.m.

• AWARDS: Awards will be presented at 7 p.m. on the Kempton Chevrolet Stage.

• LOCATION: Graham County Courthouse Lawn, 800 W. Main St., Safford, AZ 85546.

Level 3: Amateurs (Amateur SalsaFest Challenge)

Check-in: 11 AM Saturday

Safety Brief: 11:30 AM

Prep Time: 12 AM - 2 PM

Packaging: 2 - 3 PM

Serving starts at 3 PM

• On-Site Prep ONLY: 100% on-site preparation. No pre-chopping or home prep is allowed. Packaging seals must be intact at check-in.

• Receipt Verification: Competitors must show physical retail grocery receipts during check-in to verify the commercial origin of all ingredients.

• $100 in Donated ingredients: Registered competitors will receive a scheduled opportunity to shop for their ingredients at Food City.

• Volume & Gear: Prepare a minimum of 200, 2 ounce containers (approx. 3 gallons). The event provides 1 table, 2 chairs, a mixing bucket, a mixing spoon, tasting spoons, gloves, hairnets, permanent markers, and serving cups. Competitors must bring blenders and grills (under 1,000W) and knives, and all other prep tools.