Prep 10 mins
Cook 15 mins
If you like okra, try this. My mother use to make okra like but without the chile's. This Recipe comes from Gourmet Magazine.
- 2 (10 ounce) packages frozen cut okra
- 1 tablespoon canola oil
- 1 medium onion, coarsely chopped
- 1 (14 ounce) can diced tomatoes
- 1 fresh habanero pepper, pierced 3 times with a fork (if habanero is to hot use serrano or jalapeno chile instead)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- Rinse okra in a colander under hot water.
- (Rinsing okra gives it a cleaner taste and texture.) Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring until golden, about 3 minutes.
- Add tomatoes (including juice) and chile and boil, stirring until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes.
- Add okra and cook, gently stirring, until okra is tender, about 5 minutes.
- Stir in salt and pepper and discard chile.
I used 3 jalapeno peppers and used Rotel instead of diced tomatoes. Also added a small can of the Rotel sauce for extra sauce and also used lemon pepper instead of regular pepper. It was delicious!
Very tasty recipe - Neat trick to put the whole hot pepper in with just pricks - It gives just enough heat. I used fresh tomatoes and a bit of tomato juice (I had surplus on hand). I used fresh Okra and giving it a rinse in hot water does give it a cleaner taste. Watch your cooking time. I tasted it at 5 minutes and it was perfect but it had to sit another 2 minutes (meat was n't quite done) and it was still very good but just tad over cooked Thanks Barb for another lovely recipe
Easy and tasty side dish! The only package of frozen okra I could find was 16 ounces, so I used that and my supermarket was out of habanero peppers, so I had to use a jalapeno chili instead. Next time I will definitely use the habanero since I didn't find this very spicy (although I love spicy foods, so for some the jalapeno may be enough). Love how easy this was to make!