1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (284g) Recipe makes 4 servings
Calories 115
Calories from Fat 36		(31%)
Amount Per Serving		%DV
	Total Fat 4.1g	6%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 512mg		21%
Potassium 626mg		17%
Total Carbohydrate 19.5g		6%
	Dietary Fiber 5.1g	20%
	Sugars 9.7g
Protein 3.7g		7%
detailed view... how is this calculated?

people who like this recipe also like:

BBQ Cottage Cheese Stuffed Mushrooms

By: Peter J

BBQ Potatoes

By: Poker

Kicked up Baked Sweet Potatoes

By: mama's kitchen

Spicy Okra

Recipe #86772 | 25 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Mar 17, 2004

If you like okra, try this. My mother use to make okra like but without the chile's. This Recipe comes from Gourmet Magazine.

SERVES 4 (change servings and units)

Ingredients

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

Directions

1
Rinse okra in a colander under hot water.
2
(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.
3
Add tomatoes (including juice) and chile and boil, stirring until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes.
4
Add okra and cook, gently stirring, until okra is tender, about 5 minutes.
5
Stir in salt and pepper and discard chile.

Questions about this recipe?

Featured Reviews for This Recipe

From: Bergy

On May 20, 2009

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

0 people found this review helpful

Was this review helpful to you? YES | NO

From: TexasHurricane

On Nov 13, 2007

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!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Heystopthatnow

On May 12, 2007

Yum! I loved this dish! I've never had okra before but after watching Paula Deen use okra a few times, I decided to buy a bag. I didn't get to use it until now... I made some coconut milk rice and read that spicy okra went well with it. I did make some changes. Instead of diced tomatoes, I used salsa and instead of habanero peppers, I used 3 pieces of Korean dried peppers. I love spicy food and with the salsa & korean peppers, this dish was hot! =) Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Trisha W

On Nov 6, 2004

This is a wonderful recipe for those who like okra. Tastes very southern. I used a can of Rotel diced tomatoes with green chilis in it. If you don't like spicy food, I suggest using just the plain tomatoes - and I plan to try it that way the next time I fix it. It is also a very pretty dish with the green and red combo.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews