Any tips for organizing a salsa cook off?

Question

I may be putting together a salsa cook off for a corporate event. I was wondering if anyone has ever been to something like this. Sometimes restaurants will offer salsa or chili cookoffs for big events as an icebreaker type-thing. I'm just wondering basic thing like what types of ingredients to have on hand, how many tomatoes, should the tomatoes/onions/jalepenos etc. be pre-diced or should i leave them whole? Stuff like that. It'll probably be 10 teams of 10.

Answer 1

I would think each team would supply the ingredients for their salsa (since they know the recipe). I would just supply tortilla chips, drinks, plates, napkins, and silverware.