Here at Dalriata, we’ve really developed a taste for hot sauce over the years. But really good hot sauces have been quite hard to find in Germany, as many people just aren’t keen on spicy foods. Things are getting better for chilli aficionados, but we think there’s still plenty of room in the market for more options. That’s why we’re delighted to bring you Blackfire‘s amazing range of small-batch chilli sauces featuring top-quality Irish ingredients. Like so many of our products, they’re made with love and pride in Belfast. Blackfire Foods truly care and believe in what they do, and as soon as you try any of their hot sauces, you’ll see it too.
Building on the success of their first product, Belfast Redhead, Blackfire Foods developed an expanded range of hot sauces, which they decided to name after famous landmarks in their home city of Belfast. In the beautiful Botanic Gardens, just to the south of the city centre, you’ll find the stunning Palm House, or “Hot House”. Built in 1840, this architectural gem was one of the first of its kind anywhere in the world, and brought all kinds of tropical wonders to the people of Belfast.
What makes this sauce different from the rest of the Blackfire range is the addition of sweet, juicy pears. They’re high in fruit sugars, which means that this sauce caramelises when heated. That makes it perfect for use as a marinade. Of course, like all Blackfire sauces, it’s also delicious used as a condiment, and is a deserved best-seller in specialist food shops – like ours!
This time the chilli pepper used is the Trinidad Scorpion. As the name implies, these pack quite a sting, but in this sauce it’s tempered by the other ingredients, including apple cider vinegar from the the Armagh Cider Company. Unlike most commercial hot sauces, which are made with industrial vinegar, Blackfire use this top-quality ingredient made from Armagh Bramley apples. As for the chillis, Blackfire ensure quality by growing their own. You’ll find no chilli extract here.
Overall Hot House sauce is towards the mild end of the heat spectrum, but no less delicious for that. Try it with nachos, splash some on a falafel, or even dip a pizza crust in it.