Delicious Magazine has just named our Ghost Pepper & Black Lime Ketchup one of Northern Ireland's must-try gourmet buys — and called it an "umami firecracker" while they were at it. We'll take it.
Their verdict: "not shy with its heat, but rounded thanks to fruity undertones." Which is exactly the line we were walking when we built it.
What's in the jar
Ghost pepper — one of the world's hottest chillies — meets black lime, the sun-dried Persian variety that brings a deep, smoky, almost fermented tang. The result is heat with somewhere to go: fruity at the front, smoky in the middle, fire at the finish. Serious attitude, no rough edges.
How to use it
Dip it. Drizzle it. Douse it. Burgers, fries, fried eggs, grilled cheese, halloumi, hot dogs — anything ordinary ketchup would handle, only with the volume turned up.
