Green Chile Okra

• 1 green chile pepper, halved and seeded
• 1 1/2 tablespoons olive oil
• 1 onion, chopped
• 1 (14 ounce) can diced fire-roasted tomatoes
• 1 pound fresh okra, cut into small pieces
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile pepper on top, cut sides down.
2. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow pepper to steam as it cool, about 10 minutes. Remove skin and chop flesh.
3. Heat oil in a cast iron skillet over medium-high heat; saute onion in the hot oil until golden, about 3 minutes. Stir in chile pepper and tomatoes. Bring to a boil; cook and stir until tomatoes soften and liquid is reduced by half, about 5 minutes.
4. Stir okra, salt, cumin, black pepper, and white pepper into the skillet. Cook, stirring gently, until okra is tender, about 5 minutes.

green chile pepper, olive oil, onion, tomatoes, fresh okra, salt, ground cumin, ground black pepper, ground white pepper

Taken from www.allrecipes.com/recipe/257926/green-chile-okra/ (may not work)