We Have Some Exciting Things in the Works

We Have Some Exciting Things in the Works

An early morning meeting of the minds over freshly brewed coffee…

Stories were told…laughs were shared…ideas were plentiful.

When Blue Smoke Salsa’s founder, Robin Hildebrand Hannigan, and West Virginia’s first James Beard Award finalist Chef Paul Smith sat down to discuss ideas for some new, small batch, gourmet recipes to add to the Blue Smoke lineup, it was a given that this collaboration would be exciting.

We will be debuting not one, not two, but THREE new flavor additions to the Blue Smoke Salsa family this summer, and we can’t wait for you to try them.

Over the next few days, we will be giving you a sneak preview of these exciting new flavor profiles before they make their official debut…you know, to kind of whet your appetite so to say.

Today, we announce the first of the three recipe collaborations with the Mountain State’s “celebrity chef” — Cherry Chipotle.

It’s smoky and spicy and has just the perfect touch of sweet for a flavor combination that borders on haunting. Prepare to have your mind — and taste buds — blown away.

And, don’t forget, we have two other flavors that are just as creative and exciting to announce soon.

Any guesses?

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.