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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Recipe Summary

prep:
15 mins
cook:
23 mins
additional:
10 mins
total:
48 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Use 2 chile peppers if the ones you have are mild.

Nutrition Facts

137 calories; protein 4g 8% DV; carbohydrates 20.2g 7% DV; fat 5.3g 8% DV; cholesterolmg; sodium 569.5mg 23% DV. Full Nutrition