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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The African, Caribbean, and Asian populations of New York share a common love of spice and okra, so we've combined the two. If habanero chiles are too spicy for you, use a serrano or jalapeño chile instead. Rinsing your okra gives it a cleaner taste and texture. Active time: 15 min Start to finish: 15 min Ingredients:
2 (10-oz) packages frozen cut okra |
1 tablespoon vegetable oil |
1 medium onion, coarsely chopped |
1 (14-oz) can diced tomatoes |
1 fresh habanero chile, pierced 3 times with a fork |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Rinse okra in a colander under hot water.
2. 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.
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