“You cannot find another pepper like it,” he said, adding that its long culinary history began with the Incas. “I'm just really looking to provide people with an end-all, be-all condiment that can be versatile — from a cheese and cracker to any sort of protein on the grill or smoker. So far, we're pretty confident we're achieving that goal.”
Vives juggled jam-making with his independent contracting job for several months, working with local chefs and mentors to scale his production before finding a home in local stores like Smoke Shack, Cooper’s Meat Market and Larder at Hotel Emma.
Within the last six months, the brand has been recognized in a number of regional and international food competitions, including the Good Food Awards. The Brushfire crew hopes to release a new line of glazes, with plans to move into a local kitchen and establish their official headquarters in San Antonio soon.
“My goal is to really build a Texas-made, Texas-sourced brand to go statewide,” “said Vives, who will enter several regional taste and small business competitions this year. “My thought process on momentum is: don’t stop; just keep going and keep growing.”
So many restaurants, so little time. Find out the latest San Antonio dining news with our Flavor Friday Newsletter.