If you like okra, try this. My mother use to make okra like but without the chile's. This Recipe comes from Gourmet Magazine.
- Ready In:
- 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.
MY PRIVATE NOTES
Add a Note
Join The Conversation
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