The NoSMACK Story

NoSMACK started the way most good salsa does: in a home kitchen, with more tomatoes than any reasonable household needs and a strong suspicion that the jars at the grocery store weren't even trying.

Mark's first batches went to neighbors and friends in Norfolk. Then friends of friends. Then people he'd never met were texting about "the red one." At some point the question stopped being should this be a thing and became how do we keep up.

Why small batches?

Because fresh wins. Salsa built to sit on a shelf for a year has to be engineered for the shelf — cooked harder, thickened, preserved. Salsa built to be eaten this week only has to be engineered for flavor.

So NoSMACK doesn't keep inventory. Every few weeks the kitchen fires up for a production run: a set amount of each salsa, in pints and quarts, announced to the email list. You claim your jars, pick them up around Hampton Roads, and pay at pickup. When a batch is gone, it's gone until the next one.

“If it doesn't make the whole kitchen smell incredible, it doesn't go in the jar.” — Mark, founder

Why “NoSMACK”?

It's a good story, and Mark tells it better in person. Ask him at pickup.

Made here, picked up here

Everything is cooked in Norfolk and handed over in person — pickup spots rotate around Norfolk, East Beach, and Virginia Beach depending on the batch. No shipping warehouses, no middlemen, no jar that's older than your groceries.

Want in on the next one? Join the list below — it's one email per batch, nothing else.