MasterChef judge Gary Mehigan has revealed the secret recipe to recreate his famous hot sauce at home – and it can last up to a year in the fridge.
The Australian celebrity chef said all you need is four ingredients you probably already have in your pantry – long red chillies, garlic, white vinegar and palm sugar.
‘Who needs to buy stuff when you can make it, and it’s dead easy,’ Gary said.
Gary starts by placing all the ingredients into a large bowl.
‘Pop it into the fridge overnight, and then the following day, put it into a pot and bring it up to the boil,’ he said.
He allows the mixture to simmer for about four minutes before he adds palm sugar.
‘We’re going to give that a stir until it dissolves. That’s it,’ Gary said.
Before blending everything up, Gary said he likes to include an ingredient, which is optional for home cooks.
‘It’s called belacan, it’s a shrimp paste and this goes into the oven in foil for about five minutes in 180C,’ he said.
Next, Gary adds the roasted shrimp paste with the mixture and blends all the ingredients up until smooth.
‘Pop it into a jar, let it cool down and there it is, dead easy. Keep that in the fridge for up to a year and it will only get better and better,’ he said.