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Pickled Okra Salsa

Pickled Okra Salsa

 

 

Southern Living JANUARY 2010

  • Yield: Makes about 1 1/2 cups
  • Hands-on:10 Minutes
  • Total:10 Minutes

Ingredients

  • 5 whole pickled okra, sliced
  • 1/2 cup chopped sweet onion
  • 4 teaspoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 (14.5-oz.) can diced tomatoes with mild green chiles, drained

Preparation

1. Pulse first 6 ingredients and half of tomatoes in a food processor 4 to 6 times or until thoroughly combined. Stir in remaining diced tomatoes. Serve immediately, or cover and chill. Store in refrigerator up to 7 days. If refrigerated, let stand at room temperature 15 minutes before serving.

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Pickled Okra Salsa recipe

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