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Tennessee & Alabama CSA

Spicy Okra from Seasonal Chef


1 1/2 lb. okra, sliced in 1/3 -inch disks
1 tbsp. vegetable oil
1 medium onion, coarsely chopped
2 large, ripe tomatoes, diced
1 fresh hot chili (habanero, serrano or jalapeno), pierced with a fork
1/2 tsp. salt
1/4 tsp. black pepper


  1. Rinse sliced okra in a colander under hot water.
  2. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 3 minutes.
  3. Add tomatoes (including juice) and chili and boil, stirring, until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes. Add okra and cook, gently stirring, until okra is tender, about 5 minutes. Discard chilies and stir in salt and pepper.

Source: Spicy Okra – Seasonal Chef