Blackfire - Chilli Sauces

Blackfire Artisan Food creates unique, small-batch chilli sauces using local ingredients and chillies grown by the producer themselves. This Belfast-based business champions natural ingredients, with no added sugar or salt and no artificial colours or preservatives. The whole range is vegan-friendly, allergen-free and gluten-free. All bottles are 100ml.

Belfast Redhead: sweet carrot, warming ginger and cumin make this perfect for roast vegetables, couscous and barbecued food, while homegrown habanero chillies add fruity, moreish heat.
Ingredients: Carrot, ginger, onion, garlic, roasted red peppers, roasted cumin, fennel seeds, apple cider vinegar and habanero chillies.

Bonfire Chipotle: a dark, smoky sauce with deep flavour, perfect for barbecues, using Ancho, Pasilla and Chipotle chillies for richness.
Ingredients: Roasted red peppers, beetroot, cayenne peppers, pasilla chillies, ancho chillies, chipotle chillies, liquid hickory smoke, apple cider vinegar.

Botanic: a big green sauce named after Belfast's Botanic Gardens. Splash it on salads, drizzle over tacos or stir into natural yoghurt for a zippy dip.
Ingredients: Roasted green peppers, onion, garlic, pineapple, apple cider vinegar, cayenne peppers and ghost peppers.

Samson: named after the world-famous yellow crane at Belfast's Harland and Wolff shipyard. Dulse, mango, pineapple and habanero come together for a salty-sweet sauce with a kick.
Ingredients: Fresh mango, roasted pineapple, dulse seaweed, rose petals, apple cider vinegar and habanero chillies.

Belfastard: a hot sauce with roasted peppers, Carolina Reapers and Ancho chilli for those who like plenty of heat. Fits neatly in a handbag or manbag.
Ingredients: Roasted red peppers, ancho chillies, Carolina Reaper chillies and apple cider vinegar.

Hothouse: Great Taste 2020, One Gold Star. Inspired by the tropical ravine in the Botanic Gardens hothouse, fresh Rocha pears, ginger and Trinidad Scorpion chillies create a fruity sauce with serious heat.
Ingredients: Fresh Rocha pears, ginger, apple cider vinegar and Trinidad Scorpion chillies.