Spicy Okra
Source: Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Okra cooked with tomatoes, onions, and hot peppers creates the perfect spicy side dish for your favorite entrée.
- Makes
- 10 servings
Ingredients
- 2 packages (10 ounces each) frozen cut okra
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 1 medium onion, coarsely chopped
- 1 can (14.5 ounces) low-sodium tomatoes, diced
- 1 fresh jalapeño pepper, pierced 3 times with fork (or habanero pepper)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Wash hands with soap and water.
- Rinse okra in a colander under hot water.
- Heat oil in a 10-inch heavy skillet over moderately high heat. Sauté onion for about 3 minutes.
- Add tomatoes (including juice) and jalapeño (or habanero) pepper, and boil. Stir the mixture for 8 minutes.
- Add okra and cook, gently stirring, until okra is tender, about 5 minutes.
- Stir in salt and pepper and discard the jalapeño (or habanero) pepper.
Notes
Learn more about: Okra Onions Tomatoes
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.