Veteran-owned · Nokesville, Virginia
Our Story
Six honest ingredients, cooked in small batches on a small farm. This is how a family recipe became a jar you can buy.
How it started
From the kitchen to the farm stand
Bryan served 20 years in the U.S. Air Force, stationed everywhere from Guam to the Pentagon. Kristina is a nutritionist who believes the best food comes from the fewest ingredients. When they settled on a small farm in Nokesville, Virginia, with their son Noah, they finally had the land — and the time — to grow something of their own.
The pepper spread started the way most good recipes do: by accident. Bryan's family had been making a version for years — peppers from the garden, a little honey, a splash of vinegar, slow-cooked until it thickened into something that went on everything. Friends tried it. Then friends of friends. Then strangers at the farm stand started asking if they could buy a jar.
The recipe
Six ingredients, nothing else
We use Hungarian peppers, tomatoes, oil, sugar, garlic, and spices. That's the whole list. Every jar is cooked in small batches and hand-filled.
The promise
Why small batch matters
We started cooking 20–30 jars at a time. Now we're scaling up to thousands — same recipe, same hands, just more of it.
Who we are
Veteran-owned, family-run
This isn't a side project backed by a food conglomerate. It's Bryan, Kristina, and Noah — plus a few acres, a commercial kitchen, and a lot of peppers. Every order ships from Nokesville. Every question gets answered by the people who made your jar.