The African, Caribbean, and Asian populations of New York share a common love of spice and okra, so we've combined the two. If habanero chiles are too spicy for you, use a serrano or jalapeño chile instead. Rinsing your okra gives it a cleaner taste and texture.

　　Active time: 15 min Start to finish: 15 min

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Rinse okra in a colander under hot water.

　　

Step 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.