Ingredients
2
(10-oz) packages frozen cut okra
1
medium onion, coarsely chopped
1
(14-oz) can diced tomatoes
1
fresh habanero chile, pierced 3 times with a fork
Directions
1.
Rinse okra in a colander under hot water.
2.
Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté 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.
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