Note: If habanero chiles are too spicy for
you, use serrano or jalapeo chile instead.

Also rinsing okra gives it a cleaner taste
and texture.

Ingredients:

1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 tablespoon of vegetable oil
1 (14 oz.) can of diced tomatoes
1 medium onion, coarsely chopped
2 (10 oz.) packages of frozen cut okra
1 fresh habanero chile, pierced 3 times
-with a fork

Directions:

First rinse off the okra in a colander under
hot running water. Heat the oil in a 10 inch
heavy skillet.

over moderately high heat until it’s hot but
not smoking then saute onion, stirring until
its golden, for about 3 minutes.

Add tomatoes along with the juice and chile
bring to a boil stirring, until the tomatoes
are softened and the liquid is reduced by a
1/2 for 5 to 10 minutes.

Add the okra and cook, gently stirring until
okra is tender, for at least 5 minutes. Stir
in the salt & pepper then discard the chile.

Makes 4 servings.