The name says it all with this one…
At Dalriata, we don’t much go in for over-the-top displays of machismo. Inflicting pain on ourselves just to look tough really isn’t our style. So when we say we enjoy a really hot sauce, it’s not because we’re acting tough on the Internet. It’s because it’s actually good. And we very much enjoy Blackfire’s super-spicy, super-tasty Pain In The Hole.
Pain In The Hole is the fiercest creation yet from the hotheads at Blackfire Foods, our favourite small-batch chilli sauce maker based in Belfast. This one is not here to mess around. Unlike some of the other sauces in the range, where the heat is tempered by ingredients such as pear or mango, this one is all about the heat. It’s chillis all the way, and it makes no apologies for it.
Like all of their sauces, Pain In The Hole is made with only the finest Irish ingredients, and is crafted with love and pride in every bottle. And as always the name’s of local relevance – this time it’s a Belfast colloquialism for somebody or something that’s really, really annoying…
This sauce is not for the timid, as it’s made with the world’s hottest chilli peppers: Carolina Reapers and Ghost Peppers. Blackfire actually grow their own peppers, and with that kind of quality control you can be sure that every bottle will pack the punch you’re looking for. As well as these two fire-breathers, Pain In The hole contains Ancho chillis, a dried Mexican variety which round out the flavour profile with their mild, sweet character.
As with all of Blackfire’s sauces, Pain In The Hole is made using the best locally-sourced ingredients, including apple cider vinegar from the Armagh Cider Company. and is carefully crafted in small batches to ensure that every bottle is bursting with flavour. And while this may be their hottest sauce yet, it’s still incredibly versatile, and can be used in a variety of different ways.
For those who love a bit of heat in their food, Pain In The Hole is the perfect accompaniment to any dish. It’s great for adding a bit of kick to your scrambled eggs or omelettes, and it’s also fantastic for marinating meat or fish before grilling or roasting. And if you’re feeling particularly brave, you can try swapping a drop or two of this for Tabasco in your next Bloody Mary. That should really chase the hangover away!
So if you’re looking for a hot sauce that packs an unashamed punch, give Pain In The Hole a try. But be warned: this sauce is not for the faint of heart, and it’s definitely not for the spice-shy. So grab a bottle and get ready for a ride. “It burns twice”, as the Germans say, and Pain In The Hole lets you know exactly where you’re going to feel it!
