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 caloriescarbohydrate: 20.2 gcholesterol: : -fat: 5.3 gfiber: 5.7 gprotein: 4 gsaturatedFat: 0.8 gservingSize: -sodium: 569.5 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Green Chile Okra
Directions
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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.