Forget everything you know about ketchup—ours is here to redefine the condiment game. With a hint of heat and boldness, our chilli ketchup adds a spicy twist to burgers, fries, and everything in between. It’s time to ketchup with the flavour revolution!
Reviews from Happy Customers
Fantastic sauces. I can’t believe I only discovered them at the weekend, but I’m so glad I did. These are some of the best hot sauces I have tasted, and I will get more.
I’ve been using lovely Chalula chilli sauce for at least 15 years. Long before we could get it in Ireland, I brought it back from Mexico & the USA. But I now have a new love. A beautiful Belfast Redhead! I was utterly uninterested in carrots….but then I met Blackfire’s Belfast Redhead. I’m not a big fan, and that was then, but this is now!
I have just been introduced to your sauces, and wow can’t wait to enjoy them every day and possible buy a few more. If you are looking for a kick that has fresh taste this is the Sauce for you. Great names with fabulous flavour
Thanks so much from all of us at Big Franks BBQ. We tried out your sauces at a wedding we just did, and they went down a treat. You will be hearing from you soon with an order.
I have been a fan of these truly amazing hot sauces for several years. The flavour combinations and range of heat in each sauce are perfectly balanced. I highly recommend Blackfire Hot Sauce 10/10 for being consistently perfect.
I tried the Pear & Ginger sauce earlier today. It had subtle hints of ginger with a warm aftertaste. Very enjoyable. I can’t wait to try the others in the range.
Having tried the entire range with a cheese board, I decided to give my BBQ burgers a bit of a zing with the Redhead unbelievably tasty. Now I’m using them all on everything I BBQ. The Samson is excellent on chicken.
Any food tastes better with Tim’s sauces. And it’s not just vegetarians and vegans who enjoy this – us omnivores love it too! Give your taste buds a treat.
Fantastic hot sauces with a superb range of flavours! I highly recommend Pain in the Hole with a fajita pasta bake! Unreal!
I got these on a whim once, and can’t stop going back for more; a great addition to my normal plain old cheese on crackers with a pleasant kick without the normal harsh chilli aftertaste, and it’s great to know it’s all freshly produced with local produce! These are exciting flavours, so keep up the excellent work!
I have to say I’m not a foodie or a vegetarian,
I’m pretty average about food and don’t profess to know much. That said, I had to get a review about these sauces—a revelation.
It doesn’t have to be complicated, add, and you can zing up anything. Super tasty! Top stuff
I just got me a bottle of Belfastard sauce. Wow, it’s one of a kind!
I fancy myself quite the chilli head. I love anything hot, though I met the most polite gentleman at the Dalriada Festival last year and again this year. This man’s love and passion for the craft of chilli blends is enough to win you over; I knew what I was going to taste was going to be unique, last year my favourite was the Bonfire hot sauce, and this year, my tolerance has grown and opted for the Belfastard as my favourite, I also had to try the Pain in the Hole, hottest hot sauce in Ireland, to say it was hot in an already 27degree summers day is an understatement. I tried to tempt my son into trying some, but he needs a bit of work yet, lol. I love how it is now an option to have a local, passionate man give you artisan Carolina Reaper products; the sheer name of that chilli can scare people, but I have a soft spot for it. Not only do I get a taste of Carolina Reaper, but I can also be comfortable with the fact I’m getting a top-class craft sauce made locally and supporting a wonderful small business that takes great pride in its work. Well done Guys. Love it
I tried the sauces for the first time at the game fair yesterday, and they are outstanding. The Samson was my favourite; I’ve been eating it on everything, and nearly half of the bottle is gone. I’ll be ordering more. Thanks again for all the help and information yesterday.
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