We came, we ate, we conquered. Here are our favorite snacks from Brooklyn’s weekly Smorgasburg artisanal food fest.

Saturdays, 9 a.m.-5 p.m., at 127 North Street, at the Waterfront, Williamsburg (smorgasburg.com).

Chef Justin Bazdarich of Speedy Romeo serves hand-pulled mozzarella topped with salsa verde, seasonal garnishes, and a side of wit.

We usually stop by the sample jars at The Brooklyn Salsa Company at least five times during a Smorgasburg visit. When we finally take the plunge, it’s into The Green, a Staten Island-inspired tomatillo verde salsa.

We love to spoon, and Sea Bean Goods’s locally sourced, seasonal soups present the perfect opportunity. Here we have spicy strawberry gazpacho topped with a dollop of whipped creme fraiche.

Head on (Jersey style) or headless (the original), Bon Chovie’s lightly breaded, fried anchovies served with smoked paprika aioli and lemon go down in a blaze of glory.

If the rhubarb option is available at People’s Pops, go for it. If not, any of the frozen fruit and herb combos (peach chamomile honey, apricot lavender, raspberry basil) will do.

We ate I8NY’s roast chicken with Jersey tomatoes and hot and sweet peppers on garlic bread and went back for grilled corn topped with melted, smoky peach butter. Don’t h8.

Sample bourbon pecan whole grain rustic batard from ScratchBread on its own or topped with, say, beet and horseradish-cured salmon, creme fraiche, salted lemon, and dill.

Laena McCarthy’s Anarchy in a Jar is our jam. A thick spread of ginger pear, grapefruit and smoked salt, or triple berry will make your morning toast sing.

Say Rob & Anna’s three times fast, pat yourself on the back, and order pureed frozen bananas topped with raspberry coulis, Nutella sauce and Nilla wafer dust, or walnuts.

Chef Sam Mason (Tailor, WD-50) and extremely stylish partner Elizabeth Valleau’s artisanal Empire mayo is made from local eggs in flavors like smoked paprika, black garlic, and lime pickle.

We gave our friends spicy scooping ketchup from Sir Kensington’s for Christmas last year. That’s how much we like it.

The split biscuit with berry hibiscus jam and cultured cream from King’s Crumb makes one royally good breakfast. If you would rather eat like an American king (Elvis), have a fried chicken biscuit with pickle ranch and bacon as an afternoon snack.

The honeycomb crisp, popcorn, and advanced candy bars from Liddabit Sweets will change your life. For an extra treat, try the hand-spun, made-to-order cotton candy.

The sibling team behind The Stand NY returns to its fresh juice roots. Try the basil lemonade — it will cure what ails ya (heat, food coma).

What you see here is a chocolate hazelnut heartbreaker from The Good Batch: cocoa waffle cookie, Adirondack chocolate ice cream, candied hazelnut buttercream, and crushed hazelnuts. Cue Mariah.

Don’t be a jerk; SlantShack Jerky certainly isn’t. For every ten bags you buy at Smorgasburg, you get one free. Just politely ask for a frequent buyer card. You’re very welcome.

The Tang dynasty makes a new stand at Shorty Tang & Sons. Ask for cold sesame noodles Ma-La, and you’ll get a bit of New York culinary history. Sa da tay?