A South Texas Story
It all started with a chile pepper most people overlook.
In 2018, James Vives turned a family recipe into Brushfire Farms. That recipe, passed down through generations, featured the Chile Pequin—a small, fierce pepper native to South Texas and Northern Mexico that rarely makes it into commercial kitchens.
While everyone else was reaching for jalapeños and habaneros, James saw potential in this overlooked local treasure. The result was our signature Ol Tejano pepper jam—a flavor that could only come from South Texas.
Recognition That Matters
Our commitment to authentic Texas flavors hasn't gone unnoticed. In 2019, we earned a prestigious Good Food Award for our Peach-Aji Limon (Hill Country Heat) and an International Spicy Flav Award for our Prickly Pear-Chile Pequin Jam (Pear Burner).
Earned the Hard Way
Every summer, we hand-pick prickly pears from the Rio Grande Prickly Pear Cactus in the brutal South Texas heat. These native cacti thrive on nothing but natural sunlight and rainfall, growing wild in rugged terrain that makes harvesting a genuine challenge.
The juice from these hand-picked pears becomes our prickly pear simple syrup—a taste of South Texas sweetness that transforms any cocktail into something special.
Our Promise
We're not just making condiments. We're telling a South Texas story and developing products that capture the unique flavors of our region. Every jar represents our commitment to local ingredients, traditional methods, and the bold flavors that make Texas cuisine unforgettable.
From our San Antonio kitchen to your table—this is Brushfire Farms.
