Blackfire Pain in the Hole
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.
Made with the worlds hottest chilli The Carolina Reaper and containing cancer fighting antioxidants, Pain In The Hole is also the scourge of the last part the anatomy to experience anything you eat.
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.