Blackfire Artisan Chilli Sauces
Blackfire Artisan Food is the result of 30 years of travel and tasting by Belfast native, street artist, grower, sauce alchemist, and chilli fanatic Tim McCarthy.
Having eaten street food in Central and North America, Africa, the Far East and the Middle East as well as most of Europe and the Indian subcontinent Tim founded Blackfire in 2014 to satiate his appetite for fiery food.
All bottles are 100ml
Our original sauce inspired by my daughter’s hair colour . What started off as a bit of humour has now become our biggest seller at food events. Sweet carrot combined with warming ginger and cumin make this sauce perfect for roast veg, couscous, and barbecued food. The fruitiness and morish heat provided by our homegrown Habanero Chillies make this the go-to winter warmer.
Ingredients: Carrot, ginger, onion, garlic, roasted red peppers, roasted cumin, fennel seeds, apple cider vinegar, and Habanero Chillies
A dark, smoky sauce with a deep flavour which is perfect for barbecues. It uses 2 of the ‘Holy Trinity’ of Mexican peppers, the Ancho & Pasilla combined with the Chipotle which is smoked Jalapeno to add richness to any dish.
Ingredients: Roasted red peppers, beetroot, Cayenne Peppers, Pasilla Chillies, Ancho Chillies, Chipotle Chillies, liquid hickory smoke, apple cider vinegar.
It’s big, it’s green and its named after the Botanic Gardens in Belfast. Splash it on your salad, drizzle on your tacos or drop into some natural yogurt for a zippy dip. This is a medium heat sauce but it is huge on flavour and the Ghost Peppers add that little bit of fire at the end.
Ingredients: Roasted green peppers, onion, garlic, pineapple, apple cider vinegar, Cayenne Peppers & Ghost Peppers
This sauce takes its name from the world-famous yellow crane in Harland & Wolff shipyard in Belfast. The one that built the Titanic. It’s big, it’s robust and of course its yellow. Ireland is an island and our shores have an abundance of sea vegetables. Here we have combined a local favourite ‘dulse’ with mango and pineapple which is both salty and sweet with a Habanero kick. The Habs also throw their sweetness into the mix and there are some floral notes with the dried petals from my very own Rosa Rugosa rose bush. Bring egg dishes to life with a dollop of this or use it as an accompaniment for your cheeseboard.
Ingredients: Fresh Mango, roasted pineapple, dulse seaweed, rose petals, apple cider vinegar, and Habanero Chillies.
What’s in a name? Well this name says it all. It’s our hottest sauce yet and its got attitude. Sweet roasted peppers and a generous lashing of Carolina Reapers, the world’s hottest pepper, make this sauce more than just heat and vinegar. The fruity flavour of the Ancho chilli marries well here with our Armagh apple cider vinegar to provide a pocket-size bottle of flavoursome fire. Perfect fit or your handbag or manbag too.
Ingredients: Roasted red peppers, Ancho Chillies, Carolina Reaper Chillies and apple cider vinegar.
It’s a small Belfast based company specialising in the creation of unique, fresh chili sauces, all of which are vegan -friendly, allergen and gluten-free as well as being low in calories. They contain only natural ingredients and are free from added sugar & salt as well as artificial colours or preservatives. We grow 2 dozen varieties of peppers all year round from medium-hot up to super hots as well as many of the vegetables, fruits, and herbs used to create the sauces. At BlackFire we never use chili extract but carefully blend the flavour profiles of our homegrown peppers to create a premium product unlike any other.
We produce limited batch seasonal sauces too with ingredients from hedgerow and seashore which are available exclusively for BlackFire Hot Club members. Where possible we support local suppliers for our ingredients and work with The Armagh Cider Company for our apple cider vinegar. It’s the only company which has Protected Geographical Indication Certification for its Armagh Bramley Apples. Our dulse comes from the Connemara Seaweed company on our Atlantic Coast and our wild garlic is picked less than a mile away from Blackfire HQ.