Okra and Roasted Green Chiles

August 4, 2006

Okra and Roasted Green Chiles

Philippe, TCSA

¼ lb fresh okra
1 small onion, coarsely chopped
1 clove garlic, crushed
1 tomato, quartered
2 roasted green chiles, peeled, seeded and cut into half-inch segments
1 pinch salt
1/2 jalapeno, chopped, or a pinch of black pepper

Rinse okra in cold water and, important, dry it. Cut off stems without cutting into pods.
Sauté onion in oil in a skillet over moderately high heat until golden, about 3 minutes.
Add other ingredients. Simmer, stirring occasionally for about 10 minutes.
Serve with rice.

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