Does everyone know how to roast peppers? A quick way for just a few peppers is to do them right on the burners of your stove (if your stove is gas, of course). Just crank up the burner and put the peppers right on the grate. Turn them (with tongs!) as they char and blister. When most of the pepper has blackened, drop it into a paper bag and close the top. The peppers will steam and when they’re cool enough to handle, you can easily remove the skins. And the bonus is that your house smells like roasting peppers – yum.
Don’t have any smoked paprika in the pantry? Well, get some. It’s an amazing seasoning. In the meantime, regular paprika will do, or just skip it for today. You can find it at most grocery stores.
Ingredients:
Sauce: 2 red bell peppers, roasted, peeled, seeded and pureed (about 3/4 cup puree) 1 chipotle pepper in adobe sauce, finely chopped or pureed 1/2 cup plain Greek yogurt 1/2 cup low-fat sour cream 1/2 teaspoon smoked paprika 1 teaspoon kosher salt Pinch cayenne, or to taste 1/2 teaspoon black pepper Okra: 2 pounds fresh okra, caps off, cut into 1/4-inch thick slices 1/2 cup cornmeal 1 tablespoon kosher salt 1 teaspoon black pepper Oil for pan frying (Mary likes grape seed oil)
Preparation:
Stir pepper puree, chipotles, yogurt, sour cream, paprika, salt, cayenne and pepper together and taste for seasoning. Refrigerate until needed.
Okra:
Whisk cornmeal, salt and pepper together. Put into a paper or plastic bag and toss okra in the cornmeal mixture until coated. Add 1/4-inch oil to a large skillet and heat until very hot. Add okra and cook until crisp. Serve hot with pepper sauce.