Ingredients:
2 (10 ounce) packages frozen cut okra
1 tablespoon canola oil
1 medium onions, coarsely chopped
1 (14 ounce) cans diced tomatoes
1 fresh habanero peppers, pierced 3 times with a fork ( if habanero is to hot use serrano or jalapeno chile instead)
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Rinse okra in a colander under hot water.
(Rinsing okra gives it a cleaner taste and texture.) Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring until golden, about 3 minutes.
Add tomatoes (including juice) and chile 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.
Stir in salt and pepper and discard chile.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.