Ingredients
- 2 10-ounce packages frozen, cut okra
- 1 Tbsp. vegetable oil
- 1 medium onion coarsely chopped
- 1 14½-ounce can of diced tomatoes
- 1 fresh jalapeño pepper or habanero chile, pierced 3 times with a fork
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- Rinse okra in a colander under hot water.
- Heat oil in a 10-inch heavy skillet over moderately high heat.
- Sauté onion for about 3 minutes.
- Add tomatoes (including juice) and chile, and boil.
- Stir the mixture for 8 minutes.
- Add okra and cook, gently stirring, until okra is tender, about 5 minutes.
- Stir in salt and pepper and discard the chile.
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