Spicy Okra Recipes

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SPICY PICKLED OKRA



Spicy Pickled Okra image

Pickled okra with some kick, and a nice smoky flavor. A perfect garnish or snack.

Provided by weatherman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P7DT45m

Yield 12

Number Of Ingredients 8

¾ pound fresh okra
4 ½ cups cider vinegar
2 cups water
3 cloves chopped garlic
¼ cup crushed red pepper flakes
¼ cup smoked paprika
4 ½ teaspoons salt
1 tablespoon Szechuan peppercorns

Steps:

  • Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
  • Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
  • Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.

Nutrition Facts : Calories 45.8 calories, Carbohydrate 6.3 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 882 mg, Sugar 1 g

SPICY OKRA AND TOMATOES



Spicy Okra and Tomatoes image

This lightly spicy okra and tomato recipe is great on its own, can be a vegetarian meal with rice, or added alongside grilled meats.

Provided by Molly Watson

Categories     Side Dish     Dinner     Lunch

Time 30m

Yield 6

Number Of Ingredients 11

1 1/2 pounds okra
1 medium yellow onion, or red onion
3 medium tomatoes
3 cloves garlic
1 tablespoon vegetable oil
1 1/2 teaspoon chili powder
2 teaspoons cumin seeds
1 teaspoon turmeric
1/4 teaspoon cayenne, optional
1/2 teaspoon fine sea salt, plus more to taste
1 tablespoon lemon juice

Steps:

  • Gather the ingredients.
  • Trim off and discard the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices. Set the prepped okra aside.
  • Peel and thinly slice the onion ; set it aside.
  • Chop the tomatoes, reserving their juices; peel and mince the garlic; set them both aside.
  • Heat the oil in a large frying pan or sauté pan over high heat. Once the oil is hot, add the chopped onions and cook, stirring frequently, until the onions start to brown, about 5 minutes.
  • Add the garlic and cook, stirring, until brightly fragrant, about 30 seconds.
  • Add the chili powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring as the spices sizzle, another 30 seconds.
  • Add the okra and stir to coat the pieces with the onion-spice mixture.
  • Add the tomatoes, any juices they've released, the salt, and 1/2 cup of water.
  • Stir to combine everything and then cover. Reduce the heat to maintain a steady simmer.
  • Cook until the okra is tender and the flavors are well blended, 5 to 10 minutes.
  • Take off the heat. Stir in the lemon juice and add more salt to taste, if desired.
  • Serve the okra hot or warm.

Nutrition Facts : Calories 72 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 208 mg, Sugar 5 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

SPICY AIR-FRIED OKRA



Spicy Air-Fried Okra image

Air-fried okra is simple and delicious. Adding Tajin® spice pepper provides a unique tangy, spicy kick.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables

Time 20m

Yield 2

Number Of Ingredients 4

1 ¼ pounds fresh okra
2 teaspoons olive oil
1 teaspoon chili-lime seasoning (such as Tajin®)
½ teaspoon smoked salt

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Put the whole okra in a resealable plastic bag. Add oil, chili-lime seasoning, and salt. Seal and shake bag until okra is completely covered with oil and spices. Allow to rest for a few minutes, until the air fryer has reached its temperature.
  • Pour contents of the bag into the air fryer basket. Cook for 6 minutes. Toss the basket and cook until okra is crispy on the outside, about 6 minutes more.

Nutrition Facts : Calories 130 calories, Carbohydrate 19.9 g, Fat 5 g, Fiber 9.1 g, Protein 5.7 g, SaturatedFat 0.7 g, Sodium 797.7 mg, Sugar 3.4 g

SPICY OKRA



Spicy Okra image

If you like okra, try this. My mother use to make okra like but without the chile's. This Recipe comes from Gourmet Magazine.

Provided by Barb G.

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 (10 ounce) packages frozen cut okra
1 tablespoon canola oil
1 medium onion, coarsely chopped
1 (14 ounce) can diced tomatoes
1 fresh habanero pepper, 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

Steps:

  • 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 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.

Nutrition Facts : Calories 107.3, Fat 4.1, SaturatedFat 0.4, Sodium 302.1, Carbohydrate 16.9, Fiber 5, Sugar 8.6, Protein 3.8

SPICY ROASTED OKRA



Spicy Roasted Okra image

Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011. NOTE: Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!

Provided by KerfuffleUponWincle

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces small okra (whole ~ if using frozen okra, allow it to thaw, then blot dry)
1 1/2 tablespoons olive oil
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
4 lemon wedges (for garnish)

Steps:

  • Preheat oven to 450°F.
  • Toss the okra with olive oil to coat.
  • In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.
  • Toss okra with spiced salt mixture.
  • Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.
  • Serve immediately with lemon wedges (squeeze over each serving)!
  • Makes four servings.

SPICY FRIED OKRA



Spicy Fried Okra image

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3 cups sliced fresh or frozen okra, thawed
6 tablespoons buttermilk
2 teaspoons Louisiana-style hot sauce
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
Oil for deep-fat frying
Additional salt and pepper, optional

Steps:

  • Pat okra dry with paper towels. Place buttermilk and hot sauce in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt and pepper. Dip okra in buttermilk mixture, then roll in cornmeal mixture., In a cast-iron or other heavy skillet, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, until golden brown, 1-1/2 to 2-1/2 minutes on each side. Drain on paper towels. If desired, season with additional salt and pepper.

Nutrition Facts : Calories 237 calories, Fat 16g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 326mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

SPICY OKRA



Spicy Okra image

Categories     Side     Quick & Easy     Hot Pepper     Summer     Vegan     Okra     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 (10-oz) packages frozen cut okra
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 (14-oz) can diced tomatoes
1 fresh habanero chile, pierced 3 times with a fork
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Rinse okra in a colander under hot water.
  • 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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