Do you dread the time you spend prepping the base for your sauces before you start to cook, especially after a hard days work? Well, I do and I have found this method to be of great help. Actually, the past couple of months with a new baby in the family, it has been a saving grace for preparing quick meals in no time. I once had a half functional Kitchen, when we were renovating our new home. This tip came very handy. So what’s the tip?
It’s basically blending onions, ginger, garlic and peppers with a bit of oil, bottling and refrigerating for future use. I tend to blend and bottle each vegetable / spice separately but there’s nothing stopping you from making combinations such as garlic &ginger or Garlic/ginger/onion mixture. I use oil to help with the blending as it helps with preservation.
Use these blends when cooking, seasoning meat, chicken or fish. All you need to do is add a spoon or more during cooking. It really does save time and cut out all the stress of preparation.
Note: Prepare storage bottles by sterilizing in a hot water bath or dishwasher. Completely air dry bottles before use.
- Fresh Onions, any type will do
- Fresh Ginger
- Fresh Garlic
- Fresh Pepper
- Vegetable oil
- Peel the fresh vegetable or spice.
- Roughly chop up and place in blender or food processor.
- Add enough oil to blend the onions. Do not add water. If vegetable or spice is dirty and needs rinsing, rinse in water and allow it to air dry before blending.
- Pour blend in sterilized bottles, cover tightly.
- Label bottles stating name and date blend was made. Refrigerate for use later.
For longer storage, freeze in freezable containers.
Apart from the Peppers, the others can last up to a month refrigerated.
Keep these safety tips to ensure it doesn’t go off or get contaminated.
- Use a clean spoon every time.
- Do not contaminate blends with other ingredients being used in cooking.
- Do not let blends sit on kitchen counter for too longer. Place back in fridge as soon as you spoon out.