Blue Smoke Salsa: Embracing Tradition, Crafting Excellence

Blue Smoke Salsa: Embracing Tradition, Crafting Excellence

In the heart of Appalachia, where time honored traditions intertwine with an ever-evolving food and hospitality landscape, Blue Smoke Salsa stands as a testament to the region's vibrant culinary heritage.

Since its beginning three decades ago in Fayette County, West Virginia, Blue Smoke Salsa has captivated taste buds and garnered acclaim, most recently earning the title of West Virginia's Best Food Product of 2023 by WV Living Magazine. But what sets Blue Smoke Salsa apart isn't just its accolades; it's the unwavering commitment to freshness, bold flavors, and local sourcing that defines its essence.

At Blue Smoke Salsa, the journey from farm to table isn't just a concept; it's a way of life. We take pride in sourcing the best ingredients from farmers throughout Appalachia and the South, ensuring that every jar bursts with the authentic flavors of the region. From juicy tomatoes from Ohio farmlands to fiery peppers from the sunny fields of Florida and Georgia, each ingredient is carefully selected to uphold our commitment to using quality, local products.

Yet, our dedication to local sourcing goes beyond mere proximity. It's about fostering relationships with the farmers and producers who share our passion for excellence. Sweet onions from Georgia and salt from J.Q. Dickinson Salt-Works just outside Charleston, West Virginia, infuse our salsa with layers of flavor that pay homage to the rich tapestry of the Appalachian landscape.

Our recipes are a marriage of preserving tradition while embracing innovation. By restoring the original recipes crafted by Blue Smoke Salsa's founder, Robin Hildebrand, we honor the legacy that laid the foundation for our success. Through our collaboration with Chef Paul Smith, a two-time James Beard Award finalist for Best Chef Southeast US, we've also embarked on a journey to marry time-honored recipes with modern Appalachian food trends.

Not content to dwell in the past, we're constantly pushing the boundaries of flavor, exploring new ingredients and techniques that reflect the evolving tastes of today's discerning palates. From bold new flavor profiles to innovative culinary techniques, we're committed to charting a course that celebrates the spirit of Appalachia while embracing the possibilities of tomorrow.

As we look to the future, our mission remains unchanged: to craft products that embody the essence of Appalachia—fresh, bold, and unmistakably local. Whether enjoyed with chips at a backyard barbecue or incorporated into a variety of dishes like chili, grilled fish, or huevos rancheros, Blue Smoke Salsa is more than a condiment; it's a taste of tradition, reinvented for a new generation.

We invite you to join us on this journey as we celebrate the flavors of Appalachia, one jar of at a time.

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