© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Nita
½ to 1 pound okra, trimmed and sliced
1 small sweet type onion, chopped
1 pint tomatoes, drained & chopped
1 tablespoon granulated sugar
1 can white corn, drained
3 teaspoons chili powder
2 jalapeño peppers, chopped — Wear gloves to seed and chop these. It is the inner membrane that is so hot. Don't rub your eyes!
½ to 1 teaspoon table salt
⅛ teaspoon black pepper
Place enough oil in skillet to barely cover bottom of pan. Sauté okra, onion and prepared jalapeño pepper. When onion is somewhat translucent, add drained tomatoes, sugar, chili powder, black pepper and can of corn which has been drained. Cook stirring occasionally until okra is tender. Serve hot with cornbread and meat of your choice.