Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spicy okra and jalapeños. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
I will show you how to pickle spicy cucumbers, jalapeños, and okra. It's a fairly quick and easy process. All you need are the vegetables, spices, vinegar.
Spicy okra and jalapeños is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Spicy okra and jalapeños is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have spicy okra and jalapeños using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Spicy okra and jalapeños:
- Make ready 3 1/3 oz pickled jalapeño pepper slices and 1 tablespoonfuls of the juice
- Prepare 1 1/2 cup sliced okra
- Take 1/3 cup of spice rub and coating, see attached recipe
- Make ready 1/2 stick butter
- Take 1/4 cup olive oil, extra virgin
Unless you have the time and the desire. Comments: The original recipe title as listed is "Spicy Marinated Jalapenos, Haricots Verts, Red Pear Tomatoes And Similar Recipes. Moroccan Bass In Tomato Vegetable Broth. Baked Chicken In Spicy Tomato And Grilled Pepper Sauce.
Steps to make Spicy okra and jalapeños:
- Slice okra
- Melt butter and add olive oil. Coat the okra in the coating. - - https://cookpad.com/us/recipes/362643-spice-rub-and-coating
- Fry the okra in butter and oil let the extra coating flavor oil. Add jalapeños and juices fry stirring occasionally. 11 minutes. Serve hope you enjoy!
Vegetables Jalapeno Okra Tomato Marinating Gluten Free Low Fat. Quick & Easy Highly Rated Healthy Surprise Me. Wash the okra, rubbing lightly to remove any grit and fuzz. Spicy pickled okra is a tangy, crisp condiment that is jazzed up with chiles and garlic. But okra and I have a more complicated relationship.
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