Growing in popularity every year, the 18th annual Chili Pepper Festival in Bowers, this year was bigger and better than ever.

There were 93 vendors and more than 11,000 people were estimated to have attended.

Long rows of venders loaded with merchandise offered everything to do with chili peppers.

There was salsa, jelly, jam, mustard, pasta sauce, chili, jalapenos wine, dips, hot cookies, gourmet creations, hot sandwiches and food, all made with chili peppers, some very hot, some not too hot and more.

Ordinary foods available without chili peppers included popcorn, pretzels, garlic and vinegar shots, olive oil blends, cold drinks and ice cream, but there was a lot more.

Food and drinks were everywhere and there was clothing, jewelry, souvenirs, and of course, chili pepper plants. Country music could be heard from a variety of local musicians and singers provided by Acoustic Road Show.

For those who wanted to buy plants or flowers or pick their own peppers or other fresh vegetables right off the vine or plant as they grow, a large wagon pulled by two horses transported people down the road to Weaver's Meadow View Farm on Bowers Road.

Chris Markey, who helped start the chili festival 18 years ago with John Bixler, told of how he and James Weaver of Meadow View Farms have been working together for the past 23 years.

Markey asked Weaver to grow chili peppers for him and Weaver agreed.

Weaver grew more and more varieties of peppers over the years and today more than 200 varieties of peppers can be found on his farm.

Four years ago, Markey got the idea of having a salsa contest and it caught on right away.

The five judges were all food professionals. Traveling from Monkton, Md. was Rick Seaby of Apostrophe; currently from Ohio but originally from Bowers was Kristina Markey of Ricks Ragin Salsas; from Northampton was Bill Biery of Twisted Twins Salsa, coming from Chicago was Kat Walsh of Big Fats and from Reading was Tony Brochu of Two-Can Catering and Kettle Corn.

Judges look for a number of qualities in salsa.

"The salsa should be eye appealing, not a sauce accompaniment to a platter but something that is going to enhance the flavor of what you are eating," Brochu said. "What's it going to go good with? Not smooth. It should have some texture to it how it feels in my mouth. When I'm eating it, what is the balance on my palate?

"Where is the heat and flavor? Not mouth on fire, but balance with the beans, protein or food you are eating. When at the Chile Pepper Festival I do not mind having a hot test, I just do not like burning my mouth."

Between each tasting, the judges clear their palate with a cracker and sometimes a sip of beverage.

Coming in first was Jeff Dyanzio, of Shillington, and it was the first time he entered.

Second was Chris Branagh, of Pottstown, entering for the first time with his wife Paula's recipe.

Coming in third was Bill Conroy, of Lost Creek, a five-time winner who placed first three times in the past.

The Jalapeno Eating Contest was dedicated in memory of last year's first place winner, Gary Brescher, who died at age 41.

There were 20 competitors with two heats of 10 each. Ten plates filled with pre-weighed Jalapeno peppers were placed on two tables. Each contestant carried their own beverage and if they got sick, they were disqualified.

They had to keep the peppers down and their mouth had to be empty.

Coming in first was Norman Benford of Emmaus; second was Carl Readinger, of Oley, and third was James Herron, of Baldy Hill.