Green Chile Okra recipe

All Recipes 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: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Stir okra, salt, cumin, black pepper, and white pepper into the skillet. Cook, stirring gently, until okra is tender, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

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

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