All Recipes Best Recipe Side Dish Vegetables Tomatoes

Ingredients

1 green chile pepper, halved and seeded 1 ½ tablespoons olive oil 1 onion, chopped 1 (14 ounce) can diced fire-roasted tomatoes 1 pound fresh okra, cut into small pieces ½ teaspoon salt ¼ teaspoon ground cumin ¼ teaspoon ground black pepper ¼ teaspoon ground white pepper

Nutrition Info

136.7 calories carbohydrate: 20.2 g cholesterol: : - fat: 5.3 g fiber: 5.7 g protein: 4 g saturatedFat: 0.8 g servingSize: - sodium: 569.5 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil, place chile pepper on top, cut sides down.
Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow pepper to steam as it cool, about 10 minutes. Remove skin and chop flesh.
Heat oil in a cast iron skillet over medium-high heat, saute onion in the hot oil until golden, about 3 minutes. Stir in chile pepper and tomatoes. Bring to a boil, cook and stir until tomatoes soften and liquid is reduced by half, about 5 minutes.
Stir okra, salt, cumin, black pepper, and white pepper into the skillet. Cook, stirring gently, until okra is tender, about 5 minutes.

4 servings

I only cook this when I can find good, fresh okra. I keep the roasted green chiles frozen;they really make the dish.