Things You'll Need:
- 3 cups chopped onion
- 3 Green Bell peppers
- 2 Red Bell peppers
- 2 Celery Sticks
- 1/2 cup minced Garlic
- 1 1/2 Tablespoons Dry Parsley flakes
- Cutting Board
- Good Chopping knife
- 1 Gallon Size Zip loc Bag
-
Step 1
First thing to do is make sure that you wash the Bell Peppers and Celery. You always want to start with a clean product. Place your 3 cups of Chopped Onion into the Zip Loc Bag.
-
Step 2
The Chopping:
You want to cut all of the Bell Peppers in half and scrape out all of the seeds. Once you have all of the seeds out you can cut them into strips and then chop into as small of pieces as you like. I prefer mine to be about 1/4 of an inch long. Place all of the chopped Bell Pepper into the Zip Loc with the Chopped Onion. The only thing left to chop now is the Celery. I find it is easiest to slice it first all the way down lengthwise and then to chop it into smaller pieces. -
Step 3
Assembling and Storage:
Once all of the chopped ingredients are in the Zip Loc you can add the minced Garlic and the Dried Parsley Flakes. Seam the bag well and jiggle around using your fingers on the outside to mix everything well. Seal the bag up well while squeezing out as much air as possible. Holds up well in the freezer for at least 3 weeks.
Comments
cajunmama36 said
on 10/6/2009 THE TRUE CAJUN COOKING TRINITY IS: ONIONS, BELL PEPPER, AND CELERY, USUALLY IN EQUAL PARTS. YOU ADJUST HOW MUCH OF EACH ACCORDING TO YOUR INDIVIDUAL PREFERENCES. AS FAR AS FREEZING IT, THE BEST WAY IS IN A ZIPLOC BAG, MIX IT UP GOOD THEN, GET ALL THE AIR OUT AND LAY IT FLAT IN THE FREEZER...LAYING IT FLAT MAKES IT EASIER TO BREAK WHAT YOU NEED OFF TO COOK.