Put your best tomato-based salsa recipe to the test! On September 13th, the Poulsbo Farmers Market will announce the winner of the Tomato Salsa Recipe Contest in conjunction with the 5th Annual Tomato Taste Off.

Special thanks go to MorMor Bistro & Bar, Marina Market, and Kitchen Karousel for their generous sponsorship of this event!

Summary

We invite you to submit your best tomato-based salsa recipe to enter a chance to win the title: "2008 PFM Master Salsa Maker."

To enter, This e-mail address is being protected from spam bots, you need JavaScript enabled to view it   or submit a typed or hand-written recipe to the Market Manager, Jackie Aitchison, at the Saturday market.

• You may only enter one recipe per person.
• Recipes must be submitted by August 15th, 2008, to be considered for the contest.
• Both fresh and canned tomato recipes will be accepted.

The Tomato Salsa Recipe Contest will be judged by the MorMor Bistro & Bar Kitchen Team. Submissions will only be judged if they fulfill all of the entry requirements for the contest. Decisions of the judges are final in all matters relating to this contest.

The winner will be announced at 12:00 noon on September 13th, 2008, at the Poulsbo Farmers Market. You do not have to be present to win. If the winner is not present, they will be notified by phone and/or email within 24 hours.

Be sure to provide us with accurate contact details as we will award the prize to the runner-up if we can't get in touch with you after three attempts!

Once notified, the name of the prize winner will be posted on the Poulsbo Farmers Market web site.

Awards and Prizes

A single prize will be awarded for the best recipe. The winner will receive a bounty basket and the opportunity to have their recipe featured on MorMor's menu for a weekend.

Contest Entry Requirements

All contestants must adhere to the following guidelines:

• List recipe ingredients with specific measures. No abbreviations please – all measures must be fully written out.
• Write out step by step instructions for preparing the sauce, including temperature settings if necessary.
• Finished salsa should equal one (1) quart.
• Provide serving suggestions as this will aid the judges.
• Include your name, address, telephone number and a valid e-mail address (if possible) that you regularly check along with your recipe.