Homemade Frozen Seasoning Blend
My usual onion-and-pepper blend, frozen in regular muffin pans for cooked soups, sauces and family meals. The number of portions varies with vegetable size and how full you make each well.
Equipment
- Regular-sized muffin pan Silicone makes the frozen portions easier to release.
- Knife and cutting board
- Large mixing bowl
- Tray If portions soften while releasing them.
- Freezer bag
Ingredients
- 2 green bell peppers
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 red onion or purple onion
- 1 Vidalia onion large
- 2–3 yellow onions small
- water just enough to hold each portion together when frozen
Instructions
- Wash the peppers, remove their stems and seeds, and peel the onions.
- Chop the vegetables and mix them together in a large bowl.
- Divide the mixture among regular-sized muffin wells. Add just enough water to help the vegetables freeze together into portions.
- Freeze until the portions are solid.
- Pop the frozen portions out of the pan. A silicone muffin pan makes this especially easy. If they stick, let the pan sit out briefly, just until the portions release, then turn them out onto a tray.
- If the portions have softened, spread them apart on the tray and return them to the freezer until firm. Then put them in a freezer bag, press out excess air, seal, and label with the contents and date.
Notes
Yield varies; one muffin means one portion from a regular muffin well, not a measured cup. I use these portions straight from frozen. Added water becomes liquid in the finished dish. Keep sealed and labeled in the freezer at 0°F. Use for cooking.
