Blue Smoke Salsa

An Appalachian original.

In 1993, in the basement of her Fayette County, West Virginia home, Robin Hildebrand began the Blue Smoke Salsa legacy — crafting her salsa with fresh ingredients, a carefully developed recipe, and standards that never cut corners.

Today, Blue Smoke Salsa is still made in small batches in Clarksburg, West Virginia, with the same recipe and standards that built its reputation. Over the years, it has earned a steady stream of recognition, including the title of 2023 Best West Virginia Food Product from West Virginia Living Magazine.

But awards don’t empty jars. People do.

The slightly chunky texture makes it perfect for chipping and dipping, while the signature balance of sweet, savory, and steady heat makes it just as good spooned over grilled chicken, glazing a homemade meatloaf, or stirred into a pot of chili.

Mountain & Marsh is proud to deliver you the thirty-plus-year legacy of this Appalachian staple — keeping the recipe true, the ingredients clean, and the tradition intact.

 

~  Made in Small Batches in West Virginia ~ No High Fructose Corn Syrup

~ No Artificial Preservatives