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Old 01-23-2007, 08:58 PM   #31
Assistant Cook
Join Date: Feb 2006
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I freeze them in ice cube trays. Since they are so strong, I put one chili per "cube", equally divide the sauce, then freeze.

Once they are frozen, I pop them out of the ice cube tray, put them in freezer baggies and use them one at a time, usually the perfect amount for my cooking.

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Old 01-23-2007, 09:08 PM   #32
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I've found that freezing them in baggies works great avalondeb. No ice cube trays needed actually.

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Old 01-23-2007, 09:30 PM   #33
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Thanks! I'll try it that way next time, less work!

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