Our Story

Hill Country Hot Peppers is our family-run farm located in the Blanco River Valley on the Edwards Plateau, which is known for its limestone formations and rock-clear springs. Our farm is just a stone's throw from the Blanco River and only a couple of miles from the Wimberley town square. Our peppers ripen through Hill Country summers — hundred-degree days, thin limestone soil, and whatever rain we get. The bold, vibrant and nuanced flavors of these peppers derive from the limestone formations, soil, high temperatures and rainfall that are unique to the farm. Peppers grown in these conditions concentrate their heat. It's a harder way to farm but we think you can taste it.

Unlike many mass-produced hot sauce manufacturers, every Stillfire bottle of hot sauce and jar of jelly comes from the diverse mix of exotic and heirloom peppers we grow on our farm. What starts in our soil ends in every bottle and jar — staying true to our farm's philosophy: start with the best, grow with care, and let the flavor speak for itself.

David is the heart and hands behind Hill Country Hot Peppers farm and the founder of Stillfire Provisions.

Under the guidance of his father-in-law, Dr. Ron Tilton, a lifelong pepper enthusiast, David mastered the art of growing peppers, crafting pepper jellies and aging hot sauces. Between them they've created and put in the ground new varieties of peppers, the Texas Big Yellow among them. Carrying forward Dr. Tilton’s passion, David now grows over 35 varieties of exotic and heirloom peppers at the Hill Country Hot Peppers Farm using sustainable, organic practices — these peppers are used to create Stillfire Provision's award-winning hot sauces and pepper jellies.

We grow every pepper that goes in our bottles and jars.

What comes off the farm goes straight into our Stillfire Provisions sauces and jellies. Small batches. Sauces aged up to four years to allow the peppers’ natural flavors to become richer, smoother and more layered with greater depth. Pepper jellies you won't find on a grocery store shelf — Chocolate Habanero, Brazilian Starfish, Aji Jabito.

There are easier and cheaper ways to get peppers and make hot sauces and jellies. David insists on doing it the hard and slow way — just the way Dr. Tilton taught him. No cheap fillers, no shortcuts — just time, patience, and care, even if it means working the field morning to night in 100-degree heat, seven days a week. That's why Hill Country Hot Peppers and Stillfire Provisions have become names you can trust for the very best — and why nothing leaves the farm until it's earned our name.